Currant Sauced Turkey and Carrots
|Currant jelly||1⁄3 Cup (5.33 tbs)|
|Cold water||2 Tablespoon|
|Currants/Snipped raisins||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Carrots||3 Medium, thinly sliced|
|Green onions||6 , bias-sliced into 1-inch pieces|
|Turkey breast tenderloin steaks/Boneless, skinless chicken breast halves||1 Pound, cut into bite-size strips|
|Hot cooked rice||1 Cup (16 tbs)|
For sauce, in a small mixing bowl stir together the jelly, water, currants or raisins, lemon juice, cornstarch, and chicken bouillon granules.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic for 30 seconds.
Add carrots and stir-fry for 2 to 3 minutes.
Add green onions and stir-fry for 1 to 2 minutes more or till vegetables are crisp-tender.
Remove the cooked vegetables from the wok.
Add half of the turkey or chicken to the wok.
Stir-fry for 2 to 3 minutes or till done.
Remove from wok.
Stir-fry remaining turkey for 2 to 3 minutes.
Return all meat to wok.
Push turkey from center of wok or skillet.
Stir sauce mixture; add to center of wok.
Cook and stir till sauce mixture is thickened and bubbly.
Add carrot mixture.
Cook and stir for 1 minute more.
Serve with hot cooked rice.