Thai Turkey and Broccoli Stir-Fry
- Total Time
low sodium soy sauce3 Tbsp
fresh lime juice2 Tbsp
fish sauce1 Tbsp
packed brown sugar1 Tbsp
canola oil1 ½ tsp
uncooked boneless skinless turkey breast1 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 broccoli¾ pound(s), stems trimmed and sliced and tops cut into small florets
shredded carrot(s)1 cup(s)
cilantro⅓ cup(s), chopped fresh
unsalted dry roasted peanuts2 Tbsp, chopped
- Stir together soy sauce, lime juice, fish sauce, and brown sugar in small bowl.
- 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.
- 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.
- Per serving: 1 1/2 cups