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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
  Cornstarch 2 Teaspoon
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Cook Time: 
10 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1242 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.8%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 200 mg66.7%

Sodium 4655.1 mg194%

Total Carbohydrates 171 g56.9%

Dietary Fiber 9.8 g39.1%

Sugars 76.8 g

Protein 92 g184.9%

Vitamin A 669.3% Vitamin C 107.3%

Calcium 13.1% Iron 29.3%

*Based on a 2000 Calorie diet

Currant Sauced Turkey And Carrots Recipe