Ginger Turkey Stir-Fry

turkey stir-fry
The National Turkey Federation
  • Yield: 6 servings


2cups boiling water
1cup bulgur (cracked wheat) or substitute cooked rice (omitting step 1)
1/3cup water
2tablespoons lemon juice
2tablespoons honey
2teaspoons fresh ginger, peeled and grated
1tablespoon reduced-sodium soy sauce
1large clove garlic, minced
2tablespoons cornstarch
1tablespoon oil
2cups carrots, peeled and diagonally sliced
2cups broccoli flowerettes
2cups mushroom, sliced
1-- (8-ounce) can water chestnuts, drained and sliced
1pound turkey breast cutlets or slices, cut into strips


  1. Pour boiling water over bulgur and let stand one hour; drain and set aside.
  2. Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.
  3. Heat oil over high heat in wok or nonstick large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.
  4. Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through.
  5. Serve over bulgur (or cooked rice).

Nutritional Info *per serving

  • Calories 260
  • Fat 3g
  • Cholesterol 30mg
  • Sodium 220mg
  • Carbohydrate 37g
  • Fiber 7g
  • Sugars 9g
  • Protein 24g