Turkey Hawaiian Stir Fry

A great low-fat stir-fry that combines sweet and salty. Serve over rice or quinoa.

Servings

6

Prep Time

Cook Time

Ingredients

14

Total Time

Ingredients

• 1 can (8 ounces) pineapple chunks
• 2 tablespoons brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 tablespoons soy sauce
• 2 tablespoons olive oil, divided
• 2 carrots, cut into 2 inch julienne strips
• 1 medium green pepper, cut into strips
• 1 medium red pepper, cut into strips
• 1 jalapeño pepper, cut into strips
• 1 medium onion, cut up
• 2 cups frozen peas
• 1 pound turkey breast, cut into strips

Directions

1. Drain the pineapple, reserving the juice.
2. Combine the brown sugar and cornstarch. Stir in water, pineapple juice, and soy sauce, stir until smooth. Set aside.
3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, peppers, and onion. Cook and stir about 3 minutes.
4. Add peas. Cook and stir about another 1, until vegetables are tender-crisp.
5. Remove vegetables.
6. In same pan, heat remaining tablespoon of oil. Add turkey.
7. Cook turkey until no pink remains.
8. Stir in soy sauce/pineapple mixture, heat to boiling.
9. Cook until sauce has thickened, stir in vegetables and pineapple. Heat through.
10. Serve over rice or quinoa.