HEB logo
Turkey Stir-Fry
Prep Time:
0 minutes
Cook Time:
15 minutes
6 servings

1 cup cashews

3 tablespoons lite soy sauce

3 tablespoons cornstarch

1/2 teaspoon salt

1 teaspoon sugar

1 1/2 pound turkey breast, skin and bones removed, cut into strips

2 tablespoons peanut oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 large carrots, sliced on the diagonal

1 pound snow peas or sugar snaps, trimmed

1 (8 oz.) can sliced water chestnuts

1/2 cup chicken broth

2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon

* steamed rice or crisp noodles


In a small saucepan, boil cashews for 3 minutes. Rinse in cold water and set aside.
In a small bowl, combine soy sauce, cornstarch, salt, and sugar; stir well. Add the turkey
strips and toss to coat. Set aside.
Heat a large wok or skillet over medium-high heat; add 1 tablespoon oil and all the fresh
vegetables. Stir-fry until tender-crisp, about 3 minutes. Remove vegetables and set aside.
Add the cashews to the wok and sauté until lightly browned. Add a bit more oil, if necessa
ry. Add water chestnuts and sauté 1 or 2 minutes longer. Add water chestnuts and cashews t
o vegetables. Heat the remaining oil until very hot. Remove turkey from the marinade, allo
wing excess to drip off; reserve marinade. Stir-fry turkey until cooked through, 3 to 4 mi
nutes. Add chicken broth and marinade. Cook until bubbling, return vegetables to the wok a
nd heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles

Nutritional Information

No Nutritional Information Available


No Source Information Available