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Ginger Turkey Stir Fry

  • Breast
  • Lunch
  • Dinner
  • Everyday
  • Skillet

Forget takeout. Enjoy exotic flavours with the Super benefits of lean Ontario turkey in this twist on an international favourite.

Yield

6 servings

Watch Video Print Recipe

Ingredients

  • 1 tsp (5 mL) minced fresh ginger root OR 1/2 tsp (2mL) ground ginger
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) soy sauce
  • 1/3 cup (75 mL) water or turkey stock
  • 2 tbsp (25 mL) lemon juice
  • 2 tbsp (25 mL) honey
  • 2 tbsp (25 mL) cornstarch
  • 2 cups (500 mL) Ontario turkey breast cut into 1-inch strips
  • 2 tbsp (30 mL) oil, divided
  • 2 cups (500 mL) carrots, sliced diagonally
  • 2 cups (500 mL) broccoli florets
  • 2 cups (500 mL) mushrooms, sliced
  • 1 can 8 oz. water chestnuts (optional)

Instructions

  • Combine ginger root, garlic, soy sauce, water, lemon juice, honey and cornstarch. Whisk to dissolve cornstarch in mixture.
  • Coat turkey in mixture, set aside.
  • Heat half the oil in wok or large skillet. Add carrots, add broccoli, mushrooms and water chestnuts; stir-fry 3-4 minutes. Remove vegetables from wok, set aside.
  • Heat remaining oil in wok and cook turkey, reserving sauce for about 5 minutes or until no longer pink inside.
  • Add vegetables, reserved sauce and stir constantly until sauce has thickened and vegetables are tender crisp.
  • Serve over long grain rice or cracked wheat bulgur.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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