Tuesday, March 6, 2012

Turkey Breast Stir Fry

Turkey Breast Stir Fry

Turkey Breast Stir Fry
My local Stop & Shop always puts out Manager's Specials for really reasonable prices in the meat department. When we went grocery shopping last week the Manager's Special was Turkey Breast Cutlets. These cutlets were really thin with 8 to a package. I have made Asian Stir Fry with chicken cutlets and beef many times and thought it would be a tasty dinner to use turkey. I am really glad I made this for dinner last night. It was better than take out. 

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).

Kosher Salt.

Black Pepper.

Vegetable Oil.

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
I seasoned the frozen veggies with kosher salt and black pepper and steamed them for 5 minutes. The package I bought had broccoli, green beans, sugar snap peas, carrots, celery, red peppers, water chestnuts and onions.

The sauces/liquids have been added, almost done
I cut each turkey breast cutlet into small pieces and seasoned with kosher salt and black pepper. In a skillet on medium heat, I added 1 tablespoon of vegetable oil and when hot cooked the turkey. The turkey cooks real quick in 5-7 minutes since the cutlets are so thin. I added the steamed veggies and then all my sauces and liquids, stirred and let the flavors come together for a few minutes.
Serve the turkey breast stir fry over rice and enjoy!

-Sophia/One of Two Frys

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