Turkey-basil stir-fry with rice noodles
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Turkey breast cutlets are a delicious change from skinless boneless chicken breasts, but this recipe will work wonderfully with chicken breasts, too. Rice noodles are a quick cooking, easy to use ingredient, but you could also leave them out. Simply stir fry the turkey and vegetables as per the recipe instructions, and serve that as is, or with steamed rice on the side.
Ingredients
Uncooked thin rice vermicelli noodles
4 oz
Chicken broth
¾ cup(s)
Soy sauce
3 Tbsp
Cornstarch
1 Tbsp
Uncooked turkey breast cutlets
1 pound(s), cut into thin strips
Table salt
¼ tsp, or to taste
Canola oil
4 tsp
Garlic
3 clove(s), finely chopped
Fresh ginger
4 tsp, finely chopped
Crushed red pepper flakes
¼ tsp
Broccoli florets
4 cup(s), small pieces
Orange bell pepper
2 small, thinly sliced
Scallions
4 medium, cut into 1-inch pieces
Fresh basil
¼ cup(s), chopped
Instructions
1
Place noodles in large bowl; cover with boiling water. Let stand until noodles soften, about 3 minutes. Drain.
2
Meanwhile, whisk together broth, soy sauce, and cornstarch in small bowl until smooth. Set aside.
3
Sprinkle turkey with salt. Heat wok or large skillet over medium-high heat until drop of water sizzles in pan. Add 2 tsp oil and swirl to coat pan. Add turkey and stir-fry until browned and cooked through, about 4 minutes. Transfer to plate.
4
Wipe out wok and set over medium-high heat. Add remaining 2 tsp oil to wok. Add garlic, ginger, and red pepper flakes; stir-fry until fragrant, about 30 seconds. Add broccoli, bell pepper, and scallions; stir-fry until vegetables are crisp-tender, about 2 minutes. Add turkey and noodles to wok. Whisk broth mixture again and add to wok. Bring to boil; reduce heat and stir-fry until mixture thickens, about 1 minute. Remove from heat and stir in basil. Season to taste with additional salt, if desired.
5
Serving size: about 1 3⁄4 cups
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