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appetizers | chicken | main course | turkey

Stir Fry

Prep Time: 15 minutes Cooking Time: 15 minutes 4 servings


Products Included In Recipe

Ingredients

1 lb | 450 g Sea Salt & Cracked Black Pepper Turkey Breast
cut into thin strips or Granny's Chicken Breast, cut into thin strips
1 tbsp | 15 ml honey
2 tbsp | 30 ml soya sauce
1 tsp | 5 ml rice vinegar
1 tbsp | 15 ml garlic, finely chopped
1/2 tsp | 2.5 ml ginger powder
1/4 tsp | 1.25 ml cinnamon
1/4 tsp | 1.25 ml anise
1/2 cup | 125 ml red onion, sliced
1 cup | 250 ml carrots, thinly sliced
1/2 cup | 125 ml celery, thinly sliced
1/2 cup | 125 ml red pepper, chopped
1 cup | 250 ml broccoli flowerets
1/2 cup | 125 ml snap peas
2 tbsp | 30 ml soya sauce
2 tbsp | 30 ml cold water
1 tsp | 5 ml corn starch
2 tbsp | 30 ml cooking oil
3 tbsp | 45 ml roasted, unsalted cashews or peanuts

Directions

Mix the poultry with the honey, soya sauce, vinegar, garlic, ginger, cinnamon and anise and marinate while preparing all of the vegetables.
Mix the soya sauce with the cold water and corn starch and set aside.
Heat a wok or large pan, add I tbsp of oil and sauté poultry until it is just cooked, then set aside.
Add remaining oil and add, onion, carrot, celery, red pepper and broccoli over high heat for about 3 minutes.
Add snap peas, return poultry to the pan and then add soya sauce-corn starch mixture, stirring until the sauce thickens.
Serve with warm rice or noodles and sprinkle nuts on top.

Recipe courtesy of Chef Jason Wortzman
Copyright 2019 Granny's Poultry Cooperative (Manitoba) Ltd.,
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