Almond Turkey Stir-Fry

By Totlxtc

Ingredients

• 1 * 1 tablespoon cornstarch
• 1 * 1 cup reduced-sodium chicken broth
• 1/4 * 1/4 cup water
• 2 * 2 tablespoons reduced-sodium soy sauce
• 1 * 1 teaspoon sugar
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 pound turkey breast tenderloin, cubed
• 4 * 4 teaspoons canola oil, divided
• 1 * 1 cup chopped celery
• 1/2 * 1/2 cup shredded carrot
• 1/2 * 1/2 cup chopped onion
• 1/2 * 1/2 cup sliced fresh mushrooms
• 1/2 * 1/2 cup sliced green onion
• 1 * 1 garlic clove, minced
• 1 * 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 * 1/2 cup slivered almonds, toasted
• * Hot cooked rice, optional

Preparation

Step 1

* In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the celery, carrot, onion, mushrooms, green onions and garlic in remaining oil until crisp-tender, about 5-6 minutes. Add water chestnuts and turkey; heat through. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve over hot cooked rice if desired. Yield: 4 servings.


Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 303 calories, 12 g fat (1 g saturated fat), 70 mg cholesterol, 697 mg sodium, 16 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.