3tablespoonslite soy sauce,
1 1/2poundturkey breast, skin and bones removed, cut into strips,
1red bell pepper, sliced,
1yellow bell pepper, sliced,
2large carrots, sliced on the diagonal,
1poundsnow peas or sugar snaps, trimmed,
1 (8 oz.)cansliced water chestnuts,
2tablespoonschopped fresh tarragon, or 2 teaspoons dried tarragon,
*steamed rice or crisp noodles,
1In a small saucepan, boil cashews for 3 minutes. Rinse in cold water and set aside.
2In a small bowl, combine soy sauce, cornstarch, salt, and sugar; stir well. Add the turkey strips and toss to coat. Set aside.
3Heat 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.
4Add the cashews to the wok and sauté until lightly browned. Add a bit more oil, if necessary. Add water chestnuts and sauté 1 or 2 minutes longer. Add water chestnuts and cashews to vegetables. Heat the remaining oil until very hot. Remove turkey from the marinade, allowing excess to drip off; reserve marinade. Stir-fry turkey until cooked through, 3 to 4 minutes. Add chicken broth and marinade. Cook until bubbling, return vegetables to the wok and heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles.
No Nutritional Information Available