|Turkey Breast Stir Fry|
|Veggies steaming for 5 minutes|
Turkey Breast Cutlets.
White Long Grain Rice (Carolina).
1 16 oz package Frozen Asian Stir Fry Vegetables.
1/3 cup + 1 tablespoon Stir Fry Original Sauce Marinade (La Choy).
2 tablespoons Less Sodium Soy Sauce (Kikkoman).
1 tablespoon Rice Vinegar (Marukan).
1/2 teaspoon Oyster Sauce (KAME).
1 teaspoon Japanese Sesame Oil (Sushi Chef).
|Added Steamed Veggies to cooked Turkey Breast Cutlets|
For the rice, we use the rice cooker. Just set it up, use any rice you like and you will have perfect rice in about 20 minutes.
|Sauces/Liquids for the stir fry|
|The sauces/liquids have been added, almost done|
Serve the turkey breast stir fry over rice and enjoy!
-Sophia/One of Two Frys