2 Hours 15 Minutes
cups JENNIE-O® Split Turkey Breasts
tablespoons HOUSE OF TSANG® sesame oil, divided
onion, cut into wedges
red bell pepper, cut into strips
green onions, cut diagonally
cup sugar snap peas
cup broccoli florets
cup HOUSE OF TSANG® Korean Teriyaki stir-fry sauce
cups hot, cooked rice
Preheat oven to 325°F.
Place breast on shallow baking pan. Cook breast approximately 2 hours and 10 minutes. Always cook to well-done, 170°F. as measured by a meat thermometer inserted into the thickest portion of the meat.
Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add cooked turkey. Stir-fry 2 to 3 minutes. Remove turkey from wok.
Heat remaining 1 tablespoon oil in wok. Add onion, bell pepper, green onions, peas and broccoli. Stir-fry until vegetables are crisp tender. Stir in turkey and teriyaki sauce. Stir-fry until heated thoroughly.
Serve over hot rice.