Meals Matter

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Contributed By: maiadawnrc
From Good Housekeeping Light & Healthy Cookbook ©2007 Hearst Books

Ingredients

2 tablespoon( S) olive oil

3/4 pound( S) turkey cutlets

2 tablespoon( S) soy sauce

2 tablespoon( S) (seasoned) rice vinegar

1 tablespoon( S) (grated) peeled fresh ginger

1 teaspoon( S) sugar

1/4 teaspoon( S) (crushed) red pepper

2 clove( S) garlic, minced

3/4 cup( S) chicken broth

1 teaspoon( S) cornstarch

4 cup( S) broccoli florets

1 Medium red bell pepper, thinly sliced

8 ounce( S) white mushrooms, thinly sliced

Preparation

Warm 1 Tbsp. of the olive oil in a nonstick 12-inch skillet over medium heat. Add turkey and sauté until no longer pink in the middle, about 2 minutes per side. Remove turkey from pan and cut into bite-size pieces.

In a small bowl, combine soy sauce, vinegar, ginger, sugar, crushed red pepper and garlic. Blend broth and cornstarch in a cup with a fork.

In the same skillet, warm remaining 1 Tbsp. oil over medium-high heat. Add broccoli, red pepper and mushrooms; stir-fry 5 minutes. Stir in soy-sauce mixture and stir-fry until vegetables are lightly browned and tender-crisp, 3 to 5 minutes.

Give broth mixture a quick stir, then add to skillet along with chopped turkey; bring to a boil, stirring. Cook, still stirring, until turkey is heated through, 1 minute.

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