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Nutrition Facts
Serving Size 439 g
(Approx. 6 Servings)
Amount Per Serving
Calories 510 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 680 mg 28%
Total Carbohydrate 42 g 14%
Dietary Fiber 6 g 24%
Sugars 8 g
Protein 43 g
Vitamin A 100% Iron 20%
Vitamin C 160% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Turkey Stir-Fry
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) cashew halves and pieces
3 Tbsp soy sauce lite
3 Tbsp cornstarch
1/2 Tsp salt
1 Tsp sugar
1 1/2 Lb turkey breast, skin and bones removed, cut into strips
2 Tbsp peanut oil
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 large carrots, sliced diagonally
1 Lb sugar snap peas
8 Oz sliced water chestnuts
1/2 cup(s) reduced-sodium chicken broth
2 Tbsp tarragon, chopped
3 cup(s) frozen brown rice, prepared
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Instructions

1
In a small saucepan, boil cashews 3 minutes then rinse in cold water and set aside.
2
In a small bowl, mix together soy sauce, cornstarch, salt and sugar; dip turkey strips in to coat, then set aside.
3
Heat a large wok or skillet over medium-high heat, then add 1 tablespoon oil, red bell pepper, yellow bell pepper, carrots and sugar snap peas; stir-fry about 3 minutes then remove and set aside.
4
Add cashews to pan and sauté until lightly browned then add water chestnuts and sauté 1 to 2 minutes more.
5
Add water chestnuts and cashews to vegetables then heat remaining oil until very hot.
6
Remove turkey from marinade and reserve remaining marinade.
7
Stir-fry turkey 3 to 5 minutes then add chicken broth and marinade.
8
Cook until mixture reaches boil then return vegetables to pan and heat through.
9
Stir in tarragon and serve immediately over steamed rice.

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