Ingredients
1 pound boneless skinless turkey breast, cut into 1/4-inch strips2 tablespoons olive oil1 medium sweet red pepper, sliced1 cup fresh broccoli florets1/2 cup chopped onion1 garlic clove, minced1/4 teaspoon ground ginger2 teaspoons cornstarch1/2 cup reduced-sodium chicken broth1/4 cup white wine or additional reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce1 can (8 ounces) sliced water chestnuts, drained1/4 teaspoon salt-free seasoning blend5 cups hot cooked rice
Preparation
In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender.
In a small bowl, combine cornstarch, broth and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add turkey, water chestnuts and seasoning blend; heat through. Serve over rice.
