Turkey And Pepper Stir Fry
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Nonstick spray coating||1|
|Chopped bok choy||4 Cup (64 tbs)|
|Pepper||1⁄2 Medium, cut into thin strips (Use Green Or Sweet Red)|
|Finely chopped seeded anaheim chili pepper/1 tablespoon finely chopped seeded jalapeno pepper||1⁄4 Cup (4 tbs)|
|Fully cooked turkey breast||12 Ounce, cut into bite size strips|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
For sauce, in a small bowl combine water, soy sauce, and cornstarch; set aside.
Spray a wok or large skillet with nonstick spray coating.
Stir fry bok choy, green or sweet red pepper, and Anaheim or jalapeno chili pepper for 2 1/2 to 3 minutes or till peppers are crisp tender.
Remove from wok.
Add turkey to wok; stir fry 2 minutes or till heated through.
Push turkey from center of wok.
Stir sauce mixture; add to center of wok.
Cook and stir till thickened and bubbly.
Return vegetables to wok with water chestnuts.
Cook and stir all ingredients together for 1 minute more or till heated through.