Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Asian
Meal Type: Entree
Ingredients
1 tablespoon Cornstarch
1/2 cup Apricot nectar
3 tablespoons Reduced-sodium soy sauce
2 tablespoons White vinegar
1/4 teaspoon Crushed red pepper flakes
1/2 cup Dried apricot halves, cut in half lengthwise
1 pound Turkey tenderloin, cut into thin slices
1 teaspoon Canola oil
1 teaspoon Sesame oil or additional canola oil
2-1/2 cups Fresh snow peas
1 Medium onion, chopped
1 Medium sweet red or yellow pepper, cut into 1-inch pieces
Hot cooked couscous, optional
Preparation
In a small bowl, combine the cornstarch, apricot nectar, soy sauce, vinegar and red pepper flakes until smooth. Add apricots; set aside.
In a large nonstick skillet or wok, stir-fry turkey in canola and sesame oil until no longer pink. Add the peas, onion and red pepper; stir-fry until crisp-tender. Remove meat and vegetables with a slotted spoon; keep warm.
Stir cornstarch mixture and gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return meat and vegetables to the pan; toss to coat. Heat through. Serve with couscous if desired. Yield: 4 servings.
Cook's Notes
Nutrition Information