Ingredients:
- 1 1/2 lbs. boneless turkey breast halves, cut into strips
- 1 Tbsp. canola oil
- 1 small onion, chopped
- 1 carrot, julienned
- 1/2 medium red pepper, sliced
- 2 cups fresh mushrooms, sliced
- 1/2 cup broccoli florets
- 2 cups chicken broth
- 5 Tbsp. cornstarch
- 5 Tbsp. coconut aminos
- 1/2 tsp. ground ginger
- 2 cups pea pods, trimmed
- For serving cooked rice, cashews
Directions:
- In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5 to 6 minutes. Remove turkey and keep warm.
- Stir-fry the onion, carrot, green pepper, mushrooms and broccoli until crisp-tender, about 5 minutes.
- In a small bowl, combine the chicken broth, cornstarch, coconut aminos and ginger. Add to skillet; cook and stir until thickened and bubbly.
- Return turkey to skillet with pea pods; cook and stir until heated through.
- Serve with rice. Top with cashews.
