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Turkey and Broccoli Stir-Fry

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Stir-frying is easy and quick.  The key is to make sure the pan is hot.

 
 
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SKILL LEVEL
Serves
4 (1 cup) servings
 
 
Fleischmann's®
Mazola®
 
 
Ingredients
 
3 tablespoons light soy sauce ( divided use)
1 teaspoon dry sherry
3/4 pound turkey scaloppine (thinly sliced turkey bread) OR boneless, skinless chicken breast halves
Pepper to taste
3 tablespoons lemon juice
1/2 cup water (divided use)
1 tablespoon sugar
1 tablespoon Fleischmann's® Corn Starch
6 medium garlic coves, minced
1 tablespoon minced gingerroot
2 green onions, minced (green and white parts)
1 fresh jalapeño, seeded and minced, OR crushed red pepper flakes to taste (optional)
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
3 to 4 cups (about 1 pound) broccoli florets
 
 
Instructions
 

Combine 2 tablespoons soy sauce and sherry in a medium bowl.

Rinse turkey; pat dry with paper towel. Cut turkey across short side into slivers about 1/4-inch (6mm) wide and 2 inches (5cm) long. Sit into soy sauce mixture. Season with pepper; set aside.

Whisk together lemon juice, half of the water, sugar, and the remaining soy sauce in a small bowl. Whisk in cornstarch; set aside.

Stir together garlic, gingerroot, green onions, and jalapeño in another small bowl.

Heat a wok, Dutch oven, or 12-inch (30cm) skillet (preferably cast iron) over high heat for a full minute. Add half of the oil and swirl to coat bottom. Stir in half the turkey. Cook 2 minutes, or until turkey starts becoming opaque, stirring constantly. Transfer to serving bowl. Repeat with remaining oil and turkey. Plus any remaining marinade. Stir garlic mixture, broccoli, and remaining water into skillet. Cook, covered for 3 minutes.

Give lemon juice mixture a quick stir to disperse cornstarch. Incorporate mixture and turkey into skillet. Cook until glossy, 1 to 2 minutes, stirring constantly. Stir in more water to thin sauce if necessary.

Cook’s Tip: Old-fashioned cast-iron skillets are excellent for stir-frying. Black metal absorbs heat well, and the iron will hold on to the heat after you add the meat and vegetables. Unlike woks, which may teeter on flat top stoves (woks actually are made to sit in wells.), skillets sit flat and drink up all the heat and BTUs a stove can crank out.


 

 
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