Turkey & garlic stir-fry

Turkey & garlic stir-fry


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Eaten without the skin, turkey makes a healthy, tasty meal. Turkey breast is the leanest of meats, and its mild flavour makes it a versatile ingredient. It also supplies high-quality protein and B vitamins.

Janet Mitchell

Serves: 4 

  • 3 teaspoons vegetable oil
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 3 cloves garlic, crushed
  • 2 tablespoons lime juice
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon grated fresh ginger
  • 500g skinless, boneless turkey breast, cut into thin strips
  • 300g spinach, chopped

Preparation:10min  ›  Cook:6min  ›  Ready in:16min 

  1. Heat the oil in a large nonstick frying pan over moderate heat. Add the capsicums, garlic, lime juice, teriyaki sauce and ginger and stir-fry for 3 minutes until the capsicums are crisp-tender. Add the turkey and stir-fry for 2 minutes, then add the spinach and stir-fry for 1 minute or until the spinach is wilted and the turkey is cooked through.

Did you know?

It's best to cook the stuffing for a whole turkey separately. It will not absorb fat from the turkey – and the bird will cook in far less time. * If you've been advised to watch your intake of saturated fat (everyone should, but it's especially important for people with high cholesterol), skinless turkey breast should be on the table frequently. It contains less saturated fat than any other meat. * Skinless turkey breast has about the same amount of protein, vitamin B6 and niacin as lean beef, but less fat.

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