If you click on one of my recommended item links and then place an order through Amazon, I receive a small commission on that sale, at no extra expense to you.
Easy, delicious and nutritious, this recipe is a creative way to use up leftover turkey. Red peppers are rich in phytochemicals and antioxidants such as beta-carotene and vitamin C. Turkey provides 32 grams of protein per 4-ounce serving, B vitamins (e.g. niacin, vitamin B6, vitamin B12). Rice contributes carbohydrates, B-vitamins and iron.
1 1/3 c. water
¼ cup soy sauce, Kikkoman low-sodium
2 Tbsp honey
2 tsp sesame oil
2 tsp curry powder
4 tsp cornstarch
1/4 tsp red pepper flakes
1 small onion, cut in wedges
4 cloves crushed garlic
2 red peppers, cut into thin strips
¾ lb. Fully cooked turkey, cut into bite size strips (3 cups). You can also use grilled chicken
Hot cooked rice
Sliced serrano peppers (garnish optional)
For sauce, in a small mixing bowl, combine water, soy sauce, honey, sesame oil, curry powder, cornstarch, and red pepper flakes; set aside.
Spray a large skillet with nonstick spray. Cook and stir the onion, garlic and red pepper strips over medium heat till tender. Stir in the turkey or chicken. Stir in the sauce. Cook and stir until thickened and bubbly.
Serve over hot cooked rice. If desired, garnish with serrano peppers. Makes 4 main-dish servings.