Thai Turkey and Broccoli Stir-Fry

Total Time
30 min
20 min
10 min


low sodium soy sauce

3 Tbsp

fresh lime juice

2 Tbsp

fish sauce

1 Tbsp

packed brown sugar

1 Tbsp

canola oil

1½ tsp

uncooked boneless skinless turkey breast

1 pound(s), cutlets, cut into 1/2-inch cubes

uncooked shallot(s)

1 medium, finely chopped

jalapeño pepper(s)

1 medium, seeded and minced

uncooked broccoli

¾ pound(s), stems trimmed and sliced and tops cut into small florets


½ cup(s)

shredded carrot(s)

1 cup(s)


cup(s), chopped fresh

unsalted dry roasted peanuts

2 Tbsp, chopped


  1. Stir together soy sauce, lime juice, fish sauce, and brown sugar in small bowl.
  2. Heat 1 teaspoon of oil in large nonstick skillet over medium heat. Add turkey and cook, stirring constantly, until no longer pink, about 2 minutes. Transfer turkey to plate. Add remaining 1/2 teaspoon oil to skillet. Add shallot and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Add to turkey on plate.
  3. Add broccoli and water to skillet. Cook, stirring often, until broccoli is crisp-tender and water evaporates, about 3 minutes. Add carrot, turkey mixture, and soy sauce mixture to skillet. Cook, stirring often, until turkey is heated through, about 2 minutes. Remove skillet from heat and stir in cilantro. Sprinkle with peanuts and serve.
  4. Per serving: 1 1/2 cups


Accompany each serving with 1/3 cup cooked brown rice for an extra 2 SmartPoints.

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