Ginger Turkey Stir-Fry

  • Yield 6 servings

Try this turkey stir-fry for a tasty, reduced-fat alternative to chicken.

turkey stir-fry
The National Turkey Federation


2 cups boiling water
1 cup bulgur (cracked wheat) or substitute cooked rice (omitting step 1)
1/3 cup water
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons fresh ginger, peeled and grated
1 tablespoon reduced-sodium soy sauce
1 large clove garlic, minced
2 tablespoons cornstarch
1 tablespoon oil
2 cups carrots, peeled and diagonally sliced
2 cups broccoli flowerettes
2 cups mushroom, sliced
1 -- (8-ounce) can water chestnuts, drained and sliced
1 pound turkey breast cutlets or slices, cut into strips


  1. Pour boiling water over bulgur and let stand one hour; drain and set aside.
  2. Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.
  3. Heat oil over high heat in wok or nonstick large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.
  4. Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through.
  5. Serve over bulgur (or cooked rice).



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