Turkey Stir Fry

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  • 1 T cornstarch
  • 1 T Pioneer® Sugar
  • 1 C reduced-sodium chicken broth
  • ¼ C reduced sodium soy sauce
  • 2 T cider vinegar
  • ⅛ to ¼ tsp cayenne pepper
  • 3 C broccoli florets (fresh)
  • 2 T water
  • 1 lb. boneless skinless turkey breast, cut into ¾-inch pieces
  • 2 tsp canola oil
  • 1 med. sweet red pepper, cut into ¾-inch pieces
  • 1 clove garlic, minced
  • ¼ tsp ground ginger or 1 tsp. minced fresh ginger root
  • 2 green onions, sliced
  • 2 T dry roasted peanuts
  • hot cooked rice


  1. In a bowl combine cornstarch, Pioneer® Sugar, chicken broth, soy sauce, vinegar, cayenne pepper until smooth; set aside.
  2. Place broccoli and water in a microwave-safe bowl; cover and cook on high for 2-3 minutes. Drain and set aside.
  3. In a nonstick skillet coated with nonstick cooking spray, stir-fry turkey in hot oil for 2-3 minutes. Add sweet pepper, garlic, ginger and broccoli; stir fry for 3-4 minutes or until vegetables are crisp-tender. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with onions and peanuts. Serve with rice.

Nutritional Analysis:

  1. (without rice) 233 calories, 6g fat, 3g fiber, 13g carbohydrate, 33g protein.
Turkey Stir Fry
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