Turkey vegetable stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Soy Sauce |
| ¼ | teaspoon | Ground Ginger |
| 1 | (10 1/2 Oz.) Can Chicken | |
| Broth | ||
| 1 | Carrot, Cut Into Julienne | |
| Strips, | ||
| 2 | tablespoons | Vegetable Oil |
| 2 | cups | Sliced Mushrooms |
| 4 | Green Onions Minched | |
| 1 | Stalk Celery Diagonally | |
| Sliced | ||
| 1 | (6 Oz.) Pkg. Snow Peas | |
| Thawed | ||
| 2 | cups | Coarsely Chopped Cooked |
| Turkey Breast | ||
| 2 | cups | Brown Rice Cooked |
| 2 | tablespoons | Silvered Almonds Toasted |
Directions
Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until Thickened, Stirring Every 30 Seconds. Set Aside.
Combine Carrot & Oil in A 2½ Quart Casserole. Cover With Plastic Wrap; Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender.
Stir After 1 Min. Add Mushrooms, Onions & Celery. Microwave Uncovered At High For 1 To 2 Min.; Stir Well. Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well. Microwave At High 2 To 3 Min ; Stir.After 30 Seconds. Serve Over Rice. Garnish With Almonds.
358 Cal. Per 1 C. Turkey Mixture & ½ C. Rice. Fat 12⅕. Chol. 49.