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:
- Combine chicken bouillon cube and hot water to make broth; stir until dissolved.
- Combine broth, soy sauce, and cornstarch in small bowl. Set aside.
- Heat oil in skillet over high heat. Add garlic and turkey. Cook, stirring, until turkey is thoroughly cooked and no longer pink in color.
- 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.
- 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:
- Calories 195
- Total fat 9 grams
- Saturated fat 2 grams
- Cholesterol 44 milligrams
- Sodium 506 milligrams