Easy Turkey Stir-Fry

• 2 tablespoon(s) olive oil
• .75 pound(s) turkey cutlets
• 2 tablespoon(s) soy sauce
• 2 tablespoon(s) (seasoned) rice vinegar
• 1 tablespoon(s) (grated) peeled fresh ginger
• 1 teaspoon(s) sugar
• .25 teaspoon(s) (crushed) red pepper
• 2 clove(s) garlic, minced
• .75 cup(s) chicken broth
• 1 teaspoon(s) cornstarch
• 4 cup(s) broccoli florets
• 1 medium red bell pepper, thinly sliced
• 8 ounce(s) white mushrooms, thinly sliced

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Directions

1. Warm 1 Tbsp. of the olive oil in a nonstick 12-inch skillet over medium heat. Add turkey and sauté until no longer pink in the middle, about 2 minutes per side. Remove turkey from pan and cut into bite-size pieces.
2. In a small bowl, combine soy sauce, vinegar, ginger, sugar, crushed red pepper and garlic. Blend broth and cornstarch in a cup with a fork.
3. In the same skillet, warm remaining 1 Tbsp. oil over medium-high heat. Add broccoli, red pepper and mushrooms; stir-fry 5 minutes. Stir in soy-sauce mixture and stir-fry until vegetables are lightly browned and tender-crisp, 3 to 5 minutes.
4. Give broth mixture a quick stir, then add to skillet along with chopped turkey; bring to a boil, stirring. Cook, still stirring, until turkey is heated through, 1 minute.

From Good Housekeeping Light & Healthy Cookbook ©2007 Hearst Books - Buy the book

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