Recipe: Turkey and Broccoli Stir-Fry

Turkey and Broccoli Stir-Fry

1 pound turkey cutlets, cut into 1/2-inch strips
1 tablespoon dry white wine
2 tablespoons low-sodium soy sauce
1 cup reduced sodium chicken bouillon
1 tablespoon cornstarch
3 tablespoons vegetable oil
6 tablespoons slivered almonds
1/3 cup green onions, thinly sliced
2 cloves garlic, minced
1 pound fresh broccoli, cut into 1-inch pieces
1/2 pound fresh button mushrooms, cleaned and sliced

In a medium bowl, combine turkey, wine and 1 tablespoon soy sauce. Set aside.

In a small bowl, combine bouillon, remaining soy sauce and cornstarch. Set aside.

In a wok or large skillet, over medium-high heat, heat 2 tablespoons oil and stir-fry almonds, stirring to coat in oil. Add turkey and stir-fry until turkey loses the pink color and almonds are lightly browned. Remove from pan.

Add remaining oil and stir-fry onions, garlic and broccoli until vegetables are tender-crisp.

Add mushrooms and stir-fry for an additional minute.

Fold in turkey and mushrooms. Add bouillon mixture and cook and stir until thickened.

Servings: 6
Source: The National Turkey Federation