Lemon Turkey Stir-Fry Recipe

Lemon Turkey Stir-Fry Recipe

  • 2 teaspoons cornstarch
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon reduced-sodium soy sauce
  • 2 teaspoons lemon peel
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon honey
  • 2/3 cup boiling water
  • 1 pound cubed turkey breast
  • 2 tablespoons canola oil, divided
  • 1/2 cup sliced green onions
  • 1/2 cup sliced celery
  • 1/2 cup chopped red pepper
  • 1 (8 ounce) can water chestnuts, drained
  • 1 (6 ounce) package frozen peas, thawed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon coarsely ground pepper
  • Hot cooked rice
  1. In a small bowl, combine the cornstarch, Worcestershire sauce, soy sauce and lemon peel until smooth. Dissolve bouillon and honey in boiling water; stir into the cornstarch mixture. Set aside.
  2. In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry the onions, celery and red pepper in remaining oil until crisp-tender. Return turkey to the pan.
  3. Stir bouillon mixture and pour over turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add water chestnuts and peas; heat through. Stir in lemon juice and pepper. Serve over rice if desired.
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