© 2024 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
1/2 c water
3 tbsp freshly squeezed lemon juice
3 tbsp honey
1 oz hoisin sauce
2 tsp fresh ginger root, grated
1 oz reduced-sodium soy sauce
1-1/2 Cloves garlic, minced
2 tbsp cornstarch
1-1/3 tbsp sesame oil
2-1/2 c carrots, sliced diagonally
2-1/2 c broccoli florets
2-1/2 c mushrooms, cleaned and sliced
8 oz water chestnuts, canned, drained
1-1/3 lbs TURKEY BREAST, sliced in thin strips
To Taste salt
Combine water, lemon juice, honey, ginger, hoisin sauce, soy sauce, and garlic. Dissolve cornstarch in mixture; set aside.
Heat oil over high heat in wok or large skillet. Add carrots and stir-fry 3 minutes or until tender crisp. Add broccoli, mushrooms, and water chestnuts; stir-fry about 2 additional minutes; remove from pan.
Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly until thickened and translucent.
Add vegetables; heat throughout.
Serve alone or over cooked rice.
Total Calories 190
Calories from Fat 25
Total Fat 3 g
% Daily Total Fat 5
Saturated Fat 0 g
% Daily Saturated Fat 3
Cholesterol 50 g
% Daily Cholesterol 17
Sodium 440 mg
% Daily Sodium 18
Total Carbohydrates 20 g
% Daily Total Carbohydrates 7
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 10 g
Protein 20 g
% Daily Protein 110
% Daily Vitamin C 45
% Daily Calcium 4
% Daily Iron 30