Turkey and Broccoli Stir-Fry

Culinary Setting
Boneless Breast


1 lb TURKEY CUTLETS, cut into 1/2-inch strips

1 tbsp dry white wine

2 tbsp low-sodium soy sauce, DIVIDED

1 c reduced-sodium chicken bouillon

1 tbsp cornstarch

3 tbsp vegetable oil, DIVIDED

6 tbsp slivered almonds, DIVIDED

1/3 c green onions, thinly sliced

2 Cloves garlic, minced

1 lb fresh broccoli, cut into 1-inch pieces

1/2 lb fresh button mushrooms, cleaned and sliced



1. In a medium bowl, combine turkey, wine and 1 tablespoon soy sauce. Set aside.

2. In a small bowl, combine bouillon, remaining soy sauce and cornstarch. Set aside.

3. In a wok or large skillet, over medium-high heat, heat 2 tablespoons oil and stir-fry almonds, stirring to coat in oil. Add turkey and stir-fry until turkey loses the pink color and almonds are lightly browned. Remove from pan.

4. Add remaining oil and stir-fry onions, garlic and broccoli until vegetables are tender-crisp.

5. Add mushrooms and stir-fry for an additional minute.

6. Fold in reserved turkey and almonds. Add bouillon mixture and cook and stir until thickened.



Nutrition Facts

Total Calories 246

Total Fat 13 g

Cholesterol 47 g

Sodium 286 mg

Total Carbohydrates 10 g

Protein 23 g