RCI-ND.005.0172.001

Turkey Stir-fry

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]

Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Cut the boneless skinless turkey breast into bite-sized cubes approximately ¾ inch in size, then season with freshly ground black pepper and set aside.
2
Heat vegetable oil in a large wok or skillet over high heat until shimmering, then add the minced garlic and ground ginger, stirring constantly for about 30 seconds until fragrant.
3
Add the cubed turkey to the wok in batches to avoid overcrowding, cooking for 3-4 minutes per batch until the outside is golden and cooked through, then transfer to a plate.
4 minutes
4
In the same wok, add the thinly sliced carrots and cook over medium-high heat for 3 minutes, stirring occasionally until they begin to soften slightly.
5
Add the thawed broccoli spears to the wok and stir-fry for 2-3 minutes until heated through and still crisp-tender.
3 minutes
6
Pour 1½ cans of chicken broth into a small bowl and whisk in the cornstarch until completely smooth with no lumps, then set the slurry aside.
7
Return the cooked turkey to the wok along with the remaining ½ can of chicken broth and soy sauce, stirring to combine.
8
Pour the cornstarch-broth slurry into the wok slowly while stirring constantly to thicken the sauce, cooking for 1-2 minutes until it reaches a glossy, coating consistency.
2 minutes
9
Stir in the drained bean sprouts and most of the sliced green onions, reserving some for garnish, and cook for 1 minute to warm through.
10
Meanwhile, rinse the uncooked long grain rice under cold water, then cook according to package directions using the remaining chicken broth if desired, or prepare separately with water.
11
Divide the cooked rice among four serving bowls, then ladle the turkey stir-fry mixture over the rice and garnish with reserved sliced green onions.

What Makes This Variant Distinct

  • Original variant

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