© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 lbs BONELESS TURKEY BREAST (Or CUTLETS Or TENDERLOINS)
1 Large Sweet Bell Pepper, Seeded And Cut Into 1-Inch Julienne Pieces
1-1/4 c TURKEY BROTH Or Low-Sodium Chicken Broth, DIVIDED
1/4 c Less-Sodium Soy Sauce
3 Medium Garlic Cloves, Minced
1/4 tsp Salt
1/2 tsp Red Pepper Flakes
2 tbsp Cornstarch
1/3 c Smooth Peanut Butter
3 Scallions, Cut Into 1/2-Inch Pieces
12 oz Rice Vermicelli
3/4 c Chopped Peanuts
3/4 c Fresh Cilantro Leaves, Coarsely Chopped
Mix together turkey, bell pepper, 1 cup poultry broth, soy sauce, garlic, red pepper and salt in a slow cooker.
Cover and cook on LOW for 3 to 4 hours.
In a small bowl, mix cornstarch and remaining 1/4 cup poultry broth until smooth. Add mixture to turkey and stir well. Stir in peanut butter and scallions, blending all ingredients. Cover and cook on HIGH for 30 minutes or until sauce has thickened.
Meanwhile, cook rice vermicelli according to package directions.
Portion vermicelli into 6 shallow soup bowls. Serve turkey mixture over vermicelli.
Garnish each serving with peanuts and cilantro.