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Curried Turkey Stir-Fry

  • 4servings
  • 30minutes
  • 470calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 3/4 cups uncooked instant brown rice

  2. 2 cups water

  3. 2 teaspoons vegetable oil

  4. 1 lb turkey breast strips for stir-fry

  5. 1 medium red bell pepper, cut into thin strips

  6. 2 cups small broccoli flowerets

  7. 1 1/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

  8. 4 teaspoons cornstarch

  9. 4 teaspoons curry powder

  10. 1/2 teaspoon ground ginger

  11. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Cook brown rice as directed on package, using water and 1/4 teaspoon salt.

  2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5 to 8 minutes, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 minutes.

  3. In small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling; reduce heat. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.

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