Serving Size ½ of recipe
Total Fat 8 g
Saturated Fat 0.5 g
Sodium 630 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Protein 16 g
Ingredients and Preparation
Canola oil 2 + 1 teaspoons
Boneless, skinless turkey breast, cut into ½-inch by 2-inch strips ½ pound
Celery stalk, cut into ¼-inch by 2-inch strips 1
Green beans, trimmed and cut in half 1 cup
Cornstarch 1 teaspoon
Reduced-sodium soy sauce 2 tablespoons
Garlic powder ¼ teaspoon
Slivered almonds 2 tablespoons
- Heat 2 teaspoons oil in a large wok or nonstick skillet over medium-high heat. Add turkey strips and cook 4-5 minutes, until cooked through. Transfer to a plate and set aside.
- Add another teaspoon of oil to pan. Stir in celery and green beans, and cook 2-3 minutes, until tender-crisp.
- Reduce heat to low and return turkey to pan. Combine cornstarch, soy sauce, and garlic powder, and add to pan. Bring to a simmer and cook 1-2 minutes, until sauce begins to thicken.
- Sprinkle with almonds and serve.