TURKEY STIRFRY


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 cups Carrots, thinly sliced
1 cup Zucchini, sliced
1/2 cup Onions, thinly sliced
1/4 cup Hot water

PREPARATION TIME:
15 MINUTES

COOKING TIME:
10 MINUTES

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 tendercrisp,
    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.


PER SERVING:
Calories 195
Total fat 9 grams
Saturated fat 2 grams
Cholesterol 44 milligrams
Sodium 506 milligrams


Serves 4
about 1/2 cup each




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