Turkey (Chicken) Asparagus Stir Fry

By ctaubenheim

Ingredients

• 1 Tbsp olive oil
• 1 lb. boneless skinless turkey breast halves, cut into strips
• 1 lb fresh asparagus, cut into 10 inch pieces
• 4 oz fresh mushrooms, sliced
• 2 medium carrots, quartered lengthwise & cut into 1 inch pieces
• 4 green onions, cut into 1 inch pieces
• 2 garlic cloves, minced
• 1/2 tsp ground ginger
• 2/3 cut water
• 2 Tbsp reduced sodium soy sauce
• 4 tsp cornstarch
• 1 can (8oz) sliced water chestnuts, drained
• 3 1/2 cups hot cooked white or brown rice
• 1 medium tomato, cut into wedges

Details

Servings 5
Cooking time 20mins

Preparation

Step 1

In a large skillet or wok, heat oil over medium high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove turkey from pan and keep warm. Add next six ingredients to pan; stir-fry until vegetables are crisp tender, 4-5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; coo and stir for 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato.