Whiskey Sauced Turkey
|Light cream/Milk||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Cooking oil||1 Tablespoon|
|Carrots||2 Medium, halved lengthwise and thinly sliced|
|Green onions||4 , thinly sliced|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Boneless, skinless chicken breast halves/Turkey breast tenderloin steaks||1 Pound, cut into bite size pieces|
|Hot cooked rice/Hot cooked wild rice||1 1⁄4 Cup (20 tbs)|
For sauce, in a small mixing bowl stir together the light cream or milk, water, flour, bouillon, thyme, and pepper.
Set sauce mixture aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry carrots in hot oil for 2 minutes.
Add onions and stir-fry 1 minute.
Add mushrooms to wok and stir-fry 1 minute more.
Remove vegetables from 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 meat from center of wok.
Stir sauce mixture; add to center of wok.
Cook and stir till thickened and bubbly.
Add vegetable mixture and whiskey.
Cook and stir for 1 minute more.
Serve stir-fry over rice.