Turkey Stir Fry
|Turkey breast||1 Pound|
|Boneless skinless turkey breasts||1 Pound|
|Minced ginger||1 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Apricot preserves||1 Tablespoon|
|All fruit apricot preserves||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|White vinegar||1 Tablespoon|
|Onion||1 Large, thinly sliced|
|Snow peas||4 Ounce|
|Sweet red pepper||1 , thinly sliced|
|Chicken stock||3⁄4 Cup (12 tbs), defatted|
|Defatted chicken stock||3⁄4 Cup (12 tbs)|
Cut the turkey into thin strips.
Place in a large bowl.
Add the ginger, garlic, preserves, soy sauce and vinegar.
Stir well to combine.
In a wok or large frying pan over medium-high heat, stir-fry the onions, snow peas and peppers in the oil until just tender, about 5 minutes.
Remove with a slotted spoon and set aside.
Add the turkey, with the marinade, to the pan.
Stir-fry until the turkey is cooked through, about 5 minutes.
Add the vegetables.
In a cup, dissolve the cornstarch in the stock.
Add to the pan.
Stir until thick.