2003 Turkey Stir-Fry

By boandozzy

One serving (1 cup turkey mixture, calculated without rice) equals 242 calories, 9 g fat (1 g saturated fat), 61 mg cholesterol, 687 mg sodium, 13 g carbohydrate, 2 g fiber, 27 g protein.

Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

Originally published as Turkey Stir-Fry in Light & Tasty December/January 2003, p29

Ingredients

• 1-1/2 cups sliced fresh mushrooms
• 1 cup sliced celery
• 1/2 cup sliced onion
• 2 tablespoons canola oil
• 2 tablespoons cornstarch
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 1 tablespoon reduced-sodium soy sauce
• 2 cups cubed cooked turkey breast
• 2 cups fresh snow peas
• 1/2 cup sliced water chestnuts
• Hot cooked rice, optional

Preparation

Step 1

In a nonstick skillet, saute the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired. Yield: 4 servings.