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Turkey Stir Fry With Corn And Broccoli

Quick.easy.cooking's picture
Ingredients
  Chicken broth 2 Cup (32 tbs) (Low Sodium Or Regular)
  Raw rice 3⁄4 Cup (12 tbs)
  Broccoli stalks 2
  Red onion 1 Medium
  Turkey cutlets 1⁄2 Pound (3 Turkey Cutlets)
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil/Other vegetable oil 1 Tablespoon
  Frozen corn 1 Cup (16 tbs), thawed
  Garlic 3 Clove (15 gm), minced or crushed through a press
  Lemon juice 3 Tablespoon
  Grated lemon zest 1 Teaspoon
  Thyme 3⁄4 Teaspoon
Directions

1 In a medium saucepan, bring 1 3/4 cups of the broth to a boil. Add the rice, reduce the heat to medium-low, cover and simmer until tender, 15 to 20 minutes.
2 Meanwhile, cut the broccoli into bite-size pieces. Thinly slice the onion. Cut the turkey cutlets into 1/4-inch-wide strips.
3 In a shallow bowl, combine the flour, salt and pepper. Lightly dredge the turkey strips in the seasoned flour.
4 In a large nonstick skillet, warm the oil until hot but not smoking. Add the turkey strips and stir-fry over medium-high heat until cooked through, about 6 minutes. Remove the turkey to a plate and cover loosely to keep warm.
5 Add the remaining 1/4 cup broth to the skillet over medium-high heat. Add the broccoli, onion, corn and garlic, and cook for 2 minutes.
6 Add the lemon juice, lemon zest (if using) and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer until the vegetables are just tender, about 5 minutes.
7 Return the turkey to the skillet, add the cooked rice and toss well to combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Poultry
Interest: 
Quick

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