This Hawaiian turkey stir-fry is a a favorite among those who’ve tried it. Incredibly flavorful and full of veggies, there’s more than one reason to love this low-calorie meal.
Hawaiian Turkey Stir-Fry
This low-fat stir-fry is an ideal choice for people watching their waistlines.
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- 1 can (8 ounces) unsweetened pineapple chunks.
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil, divided
- 1 carrot, cut into 2-inch julienne strips*
- 2 celery ribs, thinly sliced
- 1 medium red bell pepper, cut into 2-inch julienne strips
- 1 medium green bell pepper, cut into 2-inch julienne strips
- 1 medium onion, cut into thin wedges
- 2 cups frozen sugar snap peas, thawed
- 1 pound turkey breast, cut into 1/2-inch strips
- *Julienne strips are thin strips the size of matchsticks.
- 1. Wash hands.
- 2. Drain pineapple, reserving juice.
- 3. In a small bowl combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
- 4. In a large skillet or wok heat 1 tablespoon oil for 2 to 3 minutes over medium-high heat. Add carrot, celery, peppers and onion. Cook and stir for 3 minutes.
- 5. Add snap peas. Cook and stir about 1 minute longer or until vegetables are crisp-tender. Remove vegetables.
- 6. In the same skillet cook and stir turkey in remaining oil for 5 to 6 minutes or until no longer pink.
- 7. Stir soy sauce mixture gradually into skillet. Bring to a boil; cook and stir for 2 to 3 minutes or until thickened.
- 8. Stir in vegetable mixture and pineapple. Heat through. Serve over rice.
- Makes 6 servings.
- Serve with: Hot Cooked Rice
- 1 serving: calories 205, protein 20.7 g, fat 5.2 g (saturated .7 g), cholesterol 46.9 mg, sodium 404.6 mg, carbohydrate 18.8 g, fiber 2.9 g
Iowa Turkey Federation http://iowaturkey.org/