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Curry Turkey Stir-Fry

Just open the fridge and go to town making this throw-together curry. We prefer turkey, but if you like chicken, shrimp, even bean sprouts and carrots, by all means, add them. —Lauren Rush, Clark, New Jersey
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/2 teaspoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 1 teaspoon sesame or canola oil
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 1 tablespoon canola oil
  • 1 large sweet red pepper, julienned
  • 3 green onions, cut into 2-inch pieces
  • 2 cups cubed cooked turkey breast
  • 2 cups hot cooked brown rice

Directions

  • Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes.
  • Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.
Nutrition Facts
3/4 cup turkey mixture with 1/2 cup rice: 287 calories, 7g fat (1g saturated fat), 60mg cholesterol, 351mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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