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9
Nutritional Information

Per serving

Calories:
236
Protein:
25 g
Fat:
7 g
Carbohydrates:
19 g

Credit
Recipe by Jeanine Friesen of The Baking Beauties (www.thebakingbeauties.com).

Serves: 4-6
If you start cooking some rice before you begin, it will be done cooking at the same time the stir-fry is ready to serve. Since stir-fry only take a few minutes to cook, cut up all your vegetables before you begin to make preparing this dish even easier.
  1. In a small bowl, whisk together the water, soy sauce, brown sugar, cornstarch, ground ginger, sesame oil, and pepper flakes. Set aside.
  2. Place the oil in a large skillet over medium-high heat. Add the thinly sliced turkey breast, and season with the ground pepper. Continue cooking and stirring until the turkey is no longer pink, about 5 minutes.
  3. Add the onion and garlic, and continue cooking and stirring until the onions are translucent, about 2 minutes, before adding the broccoli florets and red pepper.
  4. Cook all the vegetables for another 2-3 minutes before adding the sauce mixture. Once you add the sauce, continue to stir until the sauce has come to a boil and thickened, this may take up to 5 minutes.
  5. Serve immediately over hot rice.
  NOTE: It is easier to slice the turkey breast thinly if you freeze the breast for 5 minutes before slicing. Be sure to use a sharp knife.  

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