Name: Turkey and vegetable stir fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 4 oz turkey breast, cut into thin strips; 3.5 oz broccoli, cut into small florets; 2.5 oz snap peas, trimmed; 1 clove garlic, minced; 2 tsp ginger, grated; 1 tsp canola oil; 1 tbsp low-sodium soy sauce

Nutrition

Per serving

414 calories

Protein: 36g; 35% of calories
Carbs: 51g; 49% of calories
Fat: 7g; 16% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, still covered, for 5 minutes.
While the rice simmers, heat the oil in a 12-inch skillet over medium-high heat. Add the turkey strips and cook for 4 minutes, stirring often, until browned and cooked through. Remove the turkey from the pan and set aside. Done when opaque in the center, 165°F.
In the same skillet, add the broccoli and snap peas with a splash of water. Cover and cook for 3 minutes until bright green and tender-crisp. Uncover, add the garlic and ginger, and cook for 1 minute until fragrant.
Return the turkey and its juices to the skillet. Pour in the soy sauce and toss everything together for 1 minute to coat and heat through. Fluff the rice with a fork and plate alongside the stir fry.

Nutrition

Ingredients

Instructions

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