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)
Shallot
1 medium
Jalapeño pepper
1 medium
Broccoli
¾ pound(s)
Water
½ cup(s)
Shredded carrots
1 cup(s)
Cilantro
⅓ cup(s)
Unsalted dry roasted peanuts
2 Tbsp
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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