Turkey a la pepper steak
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Boneless turkey breast tenderloins |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Oil |
| 1 | cup | Reduced-sodium chicken broth, divided |
| 1 | Jalapeno pepper; seeded and diced | |
| 1 | Green bell pepper; cut in 1/2\" strips | |
| 1 | Red bell pepper; cut in 1/2\" strips | |
| 1 | medium | Onion; cut in 1/2\" wedges |
| 2 | Garlic cloves; minced | |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Cornstarch |
| 4 | cups | Cooked white rice; kept warm |
Directions
In large skillet, heat oil over medium-high heat until oil sizzles, about 1 minute. Brown turkey breast tenderloins on all surfaces. Add ¼ cup broth and jalapeno pepper. Reduce heat to low. Cook, covered, 30 to 40 minutes or until turkey is no longer pink in center. Remove from skillet; keep warm.
Increase heat to medium-high. Add peppers, onion and garlic. Cook 4 to 6 minutes or until crisp-tender.
Meanwhile, in small bowl, combine remaining broth, Worcestershire sauce and cornstarch; mix well. Add to pepper mixture in skillet. Cook 2 to 3 minutes or until mixture is thick and bubbly. Slice turkey. Pour pepper mixture over turkey. Serve over cooked rice. 5 to 6 servings.
Recipe by: The Turkey Store package Posted to MC-Recipe Digest V1 #895 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997