• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
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  • PEI
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  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
21
Nutritional Information

Per serving

Calories:
231
Protein:
28 g
Fat:
6 g
Carbohydrates:
17 g
Sodium:
835 mg
Easter Egg Purple
Easter Egg Purple

Credit
Recipe by Jeanine Friesen of The Baking Beauties (www.thebakingbeauties.com).

Serves: 4-6
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
If you start cooking some rice before you begin, it will be done cooking at the same time the stir-fry is ready to serve. Since stir-fry only take a few minutes to cook, cut up all your vegetables before you begin to make preparing this dish even easier.
  1. In a small bowl, whisk together the water, soy sauce, brown sugar, cornstarch, ground ginger, sesame oil, and pepper flakes. Set aside.
  2. Place the oil in a large skillet over medium-high heat. Add the thinly sliced turkey breast, and season with the ground pepper. Continue cooking and stirring until the turkey is no longer pink, about 5 minutes.
  3. Add the onion and garlic, and continue cooking and stirring until the onions are translucent, about 2 minutes, before adding the broccoli florets and red pepper.
  4. Cook all the vegetables for another 2-3 minutes before adding the sauce mixture. Once you add the sauce, continue to stir until the sauce has come to a boil and thickened, this may take up to 5 minutes.
  5. Serve immediately over hot rice.
  NOTE: It is easier to slice the turkey breast thinly if you freeze the breast for 5 minutes before slicing. Be sure to use a sharp knife.  
Easter Egg Pink
Easter Egg Pink

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