Asian Turkey and Rice

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people


  • 2 teaspoons sesame oil
  • 1 1/4 pounds turkey breast cutlets cut into strips
  • 4 cloves garlic pressed
  • 2 teaspoons grated fresh ginger
  • 1 medium red bell pepper seeded, de-ribbed and cut into short, thin strips
  • 1 1/2 cups snow peas OR sugar snap peas fresh or frozen
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon cornstarch
  • 1/2 cup hoisin sauce
  • 1 tablespoon low sodium soy sauce
  • 3 cups cooked brown rice
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped peanuts OR cashews optional


  • Heat the oil in a skillet over medium-high heat until hot; add turkey, garlic and gingerroot; cook and stir for 3 minutes or until turkey is no longer pink; transfer to a bowl and set aside.
  • Add bell pepper, snow peas, and salt and pepper to skillet and stir-fry for 1 minute.
  • Combine chicken broth and cornstarch; set aside. Add hoisin sauce and soy sauce to skillet, stirring constantly.
  • Add turkey mixture and stir-fry for 1 minute or until turkey is cooked through.
  • Serve turkey mixture over rice; sprinkle with green onions and garnish with peanuts if desired.


NUTRITION: 294 Calories; 7g Fat (22.4% calories from fat); 27g Protein; 30g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 685mg Sodium. Exchanges: 1 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
SERVING SUGGESTION: Serve a big salad on the side.
VEGETARIAN: Use tofu instead of turkey.
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