Name: Turkey and snap pea stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/3 cup water; 5 oz turkey breast, cut into 1/2-inch strips; 3 oz snap peas, trimmed; 3/4 medium carrot, peeled and sliced into thin coins; 1 tbsp fresh ginger, peeled and minced; 2 cloves garlic, minced; 1 tbsp low-sodium soy sauce; 1 tsp avocado oil; 1/4 tsp salt

Nutrition

Per serving

450 calories

Protein: 42g; 38% of calories
Carbs: 52g; 47% of calories
Fat: 7g; 15% of calories

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, water, and 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 for 4 minutes, stirring often, until browned. Done when opaque in the center, 165°F.
Transfer the turkey to a plate. Add the remaining oil to the same skillet. Add the carrots and cook for 2 minutes. Add the snap peas, ginger, and garlic, and cook for 3 minutes more until the vegetables are tender-crisp.
Return the turkey and any juices to the skillet. Pour in the soy sauce and toss for 1 minute to coat everything. Fluff the rice and plate the stir-fry on top.

Nutrition

Ingredients

Instructions

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