Ingredients Jump to Instructions ↓

  1. 1 tablespoon cornstarch

  2. 1-1/4 cups reduced-sodium chicken broth

  3. 1/3 cup plus 2 tablespoons mango chutney

  4. 4-1/4 teaspoons reduced-sodium soy sauce

  5. 1 teaspoon Chinese five-spice powder

  6. 1 garlic clove, minced

  7. 1 package (20 ounces) turkey breast tenderloins, cut into thin strips

  8. 7 teaspoons sesame oil, divided

  9. 1 large sweet red pepper, julienned

  10. 1-1/2 cups fresh snow peas

  11. 6 cups shredded cabbage

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five-spice powder and garlic. In a large skillet, saute turkey in 3 teaspoons oil for 6-8 minutes or until no longer pink; set aside. In the same skillet, saute red pepper and snow peas in 2 teaspoons oil for 2-3 minutes or until crisp-tender. Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Meanwhile, in a large nonstick skillet coated with cooking spray, saute cabbage in remaining oil for 5 minutes or until crisp-tender. Serve with turkey mixture. Yield: 4 servings.


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