Thai-Spiced Turkey



4 lbs COOKED TURKEY BREAST, cut into 1/2-inch chunks

1/2 c dry sherry

1-1/3 tbsp cornstarch

3/4 c reduced-sodium soy sauce, DIVIDED

8 Small hot red and/or green chilies

4 Pieces fresh ginger root, about 3/4-inch diameter X 3 inches long

8 (8-oz) each yellow squash

8 (8-oz) each zucchini

8 Medium carrots

1 c fresh basil leaves, chiffonade and loosely packed

1/2 c salad oil, DIVIDED



In small bowl, mix turkey, sherry, cornstarch and 1/2 cup soy sauce. Set aside.

Remove stems and seed from chilies; cut into very thin strips.

Peel ginger root, cut lengthwise into very thin slices; cut slices into hair-thin strips.

With vegetable peeler, shave yellow squash, zucchini, and carrots into long, thin strips. Set vegetable ribbons aside.

Place 1/4 cup salad oil in skillet. Over medium heat, cook chilies and ginger root strips 1 to 2 minutes or until lightly browned. Remove from oil and place in bowl with basil leaves.

In same skillet, add yellow squash, zucchini and carrot strips with 1/4 cup soy sauce and cook just until wilted; stirring gently and frequently. Remove vegetables to platter.

In same skillet, add 1/4 cup salad oil. Over high heat, cook turkey mixture 1-1/2 to 2 minutes, stirring quickly and constantly.

Add basil mixture, cook 2 minutes, stirring constantly.

Spoon turkey onto platter with vegetable ribbons. Serve immediately.

Nutrition Facts

350 Total Calories

130 Calories from Fat

15 g Total Fat

23 % Daily Total Fat

2 g Saturated Fat

13 % Daily Saturated Fat

95 g Cholesterol

32 % Daily Cholesterol

860 mg Sodium

36 % Daily Sodium

14 g Total Carbohydrates

5 % Daily Total Carbohydrates

4 g Dietary Fiber

16 % Daily Dietary Fiber

7 g Sugars

38 g Protein

90 % Daily Protein

90 % Daily Vitamin C

6 % Daily Calcium

20 % Daily Iron