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 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