Turkey Stir-Fry

Dark meat turkey has a higher fat percentage; 4 grams of fat or more per 3-1/2 ounces. The poultry skin and the fat just under the skin have the highest percentage of total fat and cholesterol. A 3-1/2 ounce serving of white meat turkey without the skin contains only 115 calories and one gram of fat, which is approximately 10 percent less than white meat chicken. Source: Fowl Food Facts

Ingredients:
1 chicken bouillon cube
1/2 cup hot water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1 pound turkey, cubed
1-3/4 cup carrots, thinly sliced
1 cup zucchini, sliced
1/2 cup onions, thinly sliced
1/4 cup hot water

Directions:

  1. Combine chicken bouillon cube and hot water to make broth; stir until dissolved.
  2. Combine broth, soy sauce, and cornstarch in small bowl. Set aside.
  3. Heat oil in skillet over high heat. Add garlic and turkey. Cook, stirring, until turkey is thoroughly cooked and no longer pink in color.
  4. Add carrots, zucchini, onion, and water to cooked turkey. Cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Uncover, bring turkey mixture to boil. Cook until almost all liquid has evaporated.
  5. Stir in cornstarch mixture. Bring to boil, stirring constantly until thickened.

Note: Serve over steamed rice.

Preparation time: 15 minutes
Cooking time: 10 minutes

4 Servings, about 1⁄2 cups each

Per serving:

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