I came up with this recipe as a way to use up leftover turkey from Thanksgiving, but is is also a great way to use leftover rotisserie or roasted chicken other times of the year. Feel free to sub in or add any vegetables you may have on hand, such as sliced bell peppers, regular green cabbage, broccoli or green beans.
Turkey Almond Stir Fry
½ cup sliced almonds
3/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon neutral oil, such as avocado or canola
2 large cloves garlic, minced
1 tablespoon minced, peeled fresh ginger
4 scallions, thinly sliced, ¼ of green reserved for garnish
1 head Napa cabbage (about 2 pounds), cut into 1 inch wide pieces
½ pound snow peas
2 cups diced cooked turkey (about 10 ounces)
½ teaspoon crushed red pepper flakes, or to taste
1 tablespoon toasted sesame oil
Toast the almonds in a dry skillet over a medium-high heat, stirring frequently, until they are golden and fragrant, about 3 minutes. In a small bowl whisk the chicken broth, soy sauce and cornstarch until the cornstarch is dissolved.
Heat the oil in a wok or very large deep skillet over a medium-high heat.
Add the garlic, ginger and scallion and cook, stirring, for 1 minute. Add the cabbage and cook, stirring, until it begins to wilt, about 1 minute. Add the snow peas, turkey, crushed red pepper flakes and the cornstarch mixture. Turn the heat up to high and cook, stirring, until the vegetables are crisp-tender, the turkey is warmed through and the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the almonds and the sesame oil. Serve garnished with scallion greens.
Makes 4 servings
Serving size 2 cups
Per Serving: Calories 330; Total Fat 13 g; (Sat Fat 1.5 g, Mono Fat 7 g, Poly Fat 4 g) ; Protein 30 g; Carb 20 g; Fiber 6 g; Cholesterol 60 mg; Sodium 380 mg
Excellent Source of: Calcium, Fiber, Niacin, Protein, Selenium,Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good Source of: Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Riboflavin, Zinc