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Thai Turkey and Broccoli Stir-Fry

Thai Turkey and Broccoli Stir-Fry

2
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Serve this recipe over brown rice or with large Bibb lettuce leaves to make lettuce wraps.

Ingredients

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

Shallot

1 medium, finely chopped

Jalapeño pepper

1 medium, seeded and minced

Broccoli

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

Water

½ cup(s)

Shredded carrots

1 cup(s)

Cilantro

⅓ cup(s), chopped fresh

Unsalted dry roasted peanuts

2 Tbsp, chopped

Instructions

  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. Serving size: 1 1/2 cups

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