Name: Turkey breast and vegetable stir fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 5 oz turkey breast, cut into thin strips; 3.5 oz broccoli florets, cut into bite-size pieces; 1/2 red bell pepper, thinly sliced; 1 tsp canola oil; 2 tsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp low sodium soy sauce; 1/4 tsp salt

Nutrition

Per serving

438 calories

Protein: 42g; 39% of calories
Carbs: 50g; 46% of calories
Fat: 7g; 15% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, heat half the oil in a 12-inch skillet over medium-high heat. Add the turkey strips and cook, stirring occasionally, for 4 to 5 minutes until opaque and cooked through. Done when opaque in the center, 165°F.
Remove the turkey from the skillet and set aside. Add the remaining oil to the same skillet. Add the broccoli and bell pepper, and cook, stirring often, for 5 to 6 minutes until tender-crisp.
Add the ginger and garlic to the skillet and cook for 1 minute until fragrant. Return the turkey to the skillet and pour in the soy sauce. Cook for 2 minutes, tossing to coat the turkey and vegetables.

Nutrition

Ingredients

Instructions

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