Ginger Turkey Stir-Fry

Culinary Setting
Boneless Breast


2 c boiling water

1 c bulgur (cracked wheat) or substitute cooked rice (omitting step 1)

1/3 c water

2 tbsp lemon juice

2 tbsp honey

2 tsp fresh ginger, peeled and grated

1 tbsp reduced-sodium soy sauce

1 Large clove garlic, minced

2 tbsp cornstarch

1 tbsp oil

2 c carrots, peeled and diagonally sliced

2 c broccoli flowerettes

2 c mushroom, sliced

1 Can (8 oz) water chestnuts, drained and sliced

1 lb TURKEY BREAST CUTLETS or SLICES, cut into strips


Pour boiling water over bulgur and let stand one hour; drain and set aside.

Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.

Heat oil over high heat in wok or nonstick large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.

Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through.

Serve over bulgur (or cooked rice).

Nutrition Facts

Serving Size 338g

Total Calories 260

Calories from Fat 30

Total Fat 3 g

% Daily Total Fat 5

Saturated Fat 0 g

% Daily Saturated Fat 0

Cholesterol 30 g

% Daily Cholesterol 10

Sodium 220 mg

% Daily Sodium 9

Total Carbohydrates 37 g

% Daily Total Carbohydrates 12

Dietary Fiber 7 g

% Daily Dietary Fiber 29

Sugars 9 g

Protein 24 g

% Daily Protein 150

% Daily Vitamin C 45

% Daily Calcium 4

% Daily Iron 15