Turkey and Vegetable Stir Fry

January 26, 2018 at 5:57 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For a second Jennie – O Turkey recipe I’m passing alonga recipe for Turkey and Vegetable Stir Fry. Made using JENNIE-O® Extra Lean Turkey Breast Cutlets along with carrots, pea pods and fresh grated ginger. Stir Fry made healthier by Jennie – O! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/


Turkey and Vegetable Stir Fry
Crunchy carrots, pea pods and fresh grated ginger join turkey breast cutlets and toasted sesame seeds in this low fat, carb conscious recipe. Under 300 calories per serving!

½ (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
1 tablespoon olive or vegetable oil
½ teaspoon minced garlic
½ teaspoon grated ginger
1 small red onion, cut into wedges
1 medium carrot, sliced diagonally
2 tablespoons chicken broth
1 cup sugar snap peas or pea pods
1 tablespoon HOUSE OF TSANG® less sodium soy sauce
1 tablespoon toasted sesame seeds
carrot and green onion curls, if desired

1) Cook cutlets as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. In skillet, over medium-high heat, heat oil. Add garlic and ginger; stir-fry 1 minute or until fragrant. Add red onion and sliced carrot; stir-fry 1 minute. Stir in chicken broth and cover skillet; steam 2 minutes.
2) Add sugar snap peas and soy sauce. Stir-fry 2 minutes or until vegetables are crisp-tender. Sprinkle with toasted sesame seeds. Serve turkey cutlets with stir-fried vegetables. Garnish with carrot and green onion curls, if desired.
* Always cook to an internal temperature of 165°F.


Calories 250
Protein 32g
Carbohydrates 12g
Fiber 3g
Sugars 5g
Fat 8g
Cholesterol 55mg
Sodium 430mg
Saturated Fat 1.5g

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