Turkey Stir-Fry Supper

You can have the turkey and vegetables cooked and on the table in less than an hour.

Ingredients

• 2-1/4 pounds boneless skinless turkey breast
• 2 tablespoons vegetable oil
• 3/4 cup uncooked long grain rice
• 2 cans (14-1/2 ounces each) chicken broth, divided
• 5 tablespoons soy sauce
• 2 garlic cloves, minced

• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 package (10 ounces) frozen broccoli spears, thawed
• 1 pound carrots, thinly sliced
• 3 bunches green onions, sliced
• 3 tablespoons cornstarch
• 1 can (14 ounces) bean sprouts, drained

How to make it  55 minutes



• 1

  Cut turkey into 2-inch long strips. Heat oil in a Dutch oven or wok over medium-high heat. Stir-fry turkey in batches 5 to 7 minutes or until juices run clear; set turkey aside.
• 2

  Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender.
• 3

  Cut broccoli into 3-inch pieces. Add broccoli, carrots and onions to rice mixture; simmer 3 to 5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir 2 minutes. Stir in turkey and bean sprouts; heat through.