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Curried Turkey Stir-Fry

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By Betty Crocker Kitchens
Updated Sep 8, 2010
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Make a filling meal-in-one in 30 minutes! The curry powder adds just the right amount of spice.

Curried Turkey Stir-Fry

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 3/4 cups uncooked instant brown rice
  • 2 cups water
  • 1/4 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 lb turkey breast strips for stir-fry
  • 1 medium red bell pepper, cut into thin strips
  • 2 cups small broccoli flowerets
  • 1 1/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 4 teaspoons cornstarch
  • 4 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
Make With
Progresso Broth

Instructions

  • Step 
    1
    Cook brown rice as directed on package, using water and 1/4 teaspoon salt.
  • Step 
    2
    Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5 to 8 minutes, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 minutes.
  • Step 
    3
    In small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling; reduce heat. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.

Nutrition

470 Calories
7g Total Fat
37g Protein
71g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
530mg
22%
Potassium
660mg
19%
Total Carbohydrate
71g
24%
Dietary Fiber
8g
30%
Sugars
3g
Protein
37g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
4 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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