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Turkey Stir-Fry Supper




Source of Recipe


Internet


List of Ingredients




2-1/4 pounds turkey breast, boneless skinless
2 tablespoons vegetable oil
3/4 cup uncooked long grain rice
2 cans chicken broth, (14-1/2 ounces each) divided
5 tablespoons soy sauce
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon Pepper
1 package frozen broccoli spears, (10 ounces) thawed
1 pound carrots, thinly sliced
3 bunches green onions, sliced
3 tablespoons cornstarch
1 can bean sprouts, (14 ounces) drained


Recipe



Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3-in. pieces.
Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.