Tender turkey breast is stir-fried in a soy, garlic, ginger sauce along with slivered almonds, zucchini, carrots, and red peppers, then finished with toasted sesame seeds.
Servings: 4
Author: Adapted from Byerly's Stir-Fried Turkey and kitchn's Chicken and Vegetable Stir Fry
Ingredients
Turkey Velveting
1tbsp.rice vinegar
1 largeegg white, slightly beaten
1tbsp.corn starch
½tsp.kosher salt
1tbsp.vegetable oil
1lb.turkey breast slices or cutletscut into ¼ inch x 2' pieces
Almonds & Vegetables
2c.zucchini, sliced diagonally (½ inch thick)
1red pepper, seeded, cut into strips
½c.slivered almonds
1mediumcarrot, peeled and cut into matchstick size pieces
¼tsp.salt(or add more, or less, to taste)
Stir-Fry Sauce
¼c.chicken broth
2tbsp.rice vinegar
2tsp.minced garlic (or add more, or less, to taste)
2tsp.soy sauce(or add more, or less, to taste)
1-2tsp.grated fresh ginger(use 2 tsp. if you're a ginger fan like I am)
1tsp.corn starch
Stir Fry Process & Finishing Touches
3tbsp.vegetable oil, divided
toasted sesame seeds
cooked white or brown rice
Instructions
"Velvet" the turkey
Whisk rice vinegar, beaten egg white, cornstarch, salt, and vegetable oil in a bowl large enough for the turkey pieces. Add turkey and toss to coat well. Cover and refrigerate for a minimum of 30 minutes or up to 3 hours.
Stir-fry Sauce
Combine all stir-fry ingredients in small bowl or glass measuring cup,
Cooking Turkey and Vegetables
Heat 1 tbsp. of oil a large skillet over medium-high heat. Sauté turkey on both sides, for 2 minutes. Remove turkey from pan and place on plate or bowl and cover to keep warm. (Don't worry if it's not cooked through. It will steam as it sits and also go back into the pan again.)
Add 1 tbsp. of oil to pan and sauté the zucchini slices on both sides for 1 to 1½ minutes until crisp tender (they will finish cooking as they sit.) Remove from pan and dump onto a large plate.
Add 1 tbsp. of olive oil to pan and saute red pepper, carrots, almonds, and salt, sauteing for 1 to 1½ minutes, until peppers and carrots are crisp-tender and almonds are golden-brown.
Add turkey back into the pan, along with the zucchini and stir-fry sauce, stirring to coat. Continue to saute for another minute or two until sauce thickens and everything is warm. Serve with steamed rice, and finish with a sprinkle of toasted sesame seeds.