2 1/4 pounds of turkey breast, boneless skinless 2 tablespoons of vegetable oil 3/4 cup of uncooked long grain rice 2 cans of chicken broth (14 1/2 oz. each) divided 5 tablespoons of soy sauce 2 cloves garlic, minced 1/2 teaspoon of ground ginger 1/4 teaspoon of pepper one 10 ounce package of frozen broccoli spears, thawed 1 pound of carrots, thinly sliced 3 bunches green onions, sliced 3 tablespoons of cornstarch 1 can of bean sprouts (14 oz.) drained
Cut turkey into 2 inch strips. In a Dutch oven or wok, stir fry turkey in batches in oil for 5 to 7 minutes or until juices run clear. Set turkey aside. Add rice, 3 1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3 inch pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3 to 5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|