Stir Fried Turkey Tenderloin With Sugar Snaps

Instructions

1. Combine rice and 1 cups of the chicken broth in a large nonstick skillet.
2. Bring to a boil over high heat.
3. Cover, reduce heat and simmer 5 minutes.
4. Transfer mixture (it will be wet) to a bowl, cover and let stand while preparing stir-fry.
5. Meanwhile, toss turkey with 1 tablespoon of the soy sauce, and the ginger and garlic.
6. Heat same large nonstick skillet over medium-high heat and coat with cooking spray.
7. Add sugar snap peas and bell pepper strips and stir-fry 2 minutes.
8. Add turkey mixture and stir-fry 2 to 3 minutes or until turkey is cooked through.
9. Combine remaining cup chicken broth, remaining 2 tablespoons soy sauce and cornstarch, stirring until smooth.
10. Add to skillet and stir-fry until sauce thickens, 1 to 2 minutes.
11. Transfer the hydrated rice to serving plates and top with turkey stir-fry and cilantro.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 35 minutes
Servings: ................. 4

Ingredients

2 cups quick cooking brown rice, such as Uncle Ben's brand
2 cups reduced chicken broth or stock, divided
1 lb. turkey tenderloin (such as Jennie-O brand), cut into 1-inch chunks*
3 tablespoons reduced sodium soy sauce, divided
2 teaspoons bottled minced ginger root
2 cloves garlic, minced
2 cups fresh sugar snap peas
1 red bell pepper, cut into short, thin strips
1 tablespoon cornstarch
cup coarsely chopped cilantro

Health info:
Calories: 324 In ancient China, sailors used to chew on ginger root to settle their stomachs. Today, ginger has been found to have anti-inflammatory compounds called gingerols which ease the inflammation caused by arthritis. And University of Minnesota scientists have applied for a patent on the use of gingerol as an anti-cancer agent, against colorectal cancer.

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