Ingredients
Units
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- 1 lb turkey breast, thinly sliced
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snap peas
- 1 cup broccoli florets
- 2 green onions, sliced
- Cooked rice or noodles, for serving
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce, and sesame oil to make the stir-fry sauce. Set aside.
- Heat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
- Add the sliced turkey breast to the wok and stir-fry for 3-4 minutes until browned and cooked through. Remove the turkey from the wok and set aside.
- In the same wok, add a little more oil if needed and stir-fry the bell peppers, snap peas, and broccoli florets for 2-3 minutes until crisp-tender.
- Return the cooked turkey to the wok, along with the sliced green onions and the stir-fry sauce. Toss everything together until well coated and heated through.
- Serve the Turkey and Vegetable Stir-Fry hot over cooked rice or noodles. Enjoy!
Notes
- Use turkey breast for a leaner option, but feel free to substitute with chicken breast or tofu if desired.
- Slice the vegetables thinly and uniformly for even cooking and better presentation.
- Customize the stir-fry sauce to your taste by adjusting the amount of soy sauce, hoisin sauce, and sesame oil.
- Serve the stir-fry over cooked rice, quinoa, or noodles for a complete and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 Cups
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 65mg