Lemon Thyme Turkey & Broccoli Stir-Fry Recipe - Easy & Healthy

INGREDIENTS

2 tablespoons lemon juice Peel of 1 lemon, grated 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon white pepper 1 pound turkey cutlets, cut into strips 4 cups water 1 pound fresh broccoli, florets separated and stems cut into 2-inch pieces 1 cup chicken broth 1 tablespoon cornstarch 3 tablespoons vegetable oil, divided 1 tablespoon butter 1/4 pound fresh button mushrooms, sliced 1 medium red onion, sliced and separated into rings 1 can (14 ounces) pre-cut baby corn, rinsed and drained* Hot cooked rice *Or, substitute 15-ounce can whole baby corn, cut into 1-inch lengths.

PREPARATION:

1. Combine lemon juice, peel, thyme, salt and pepper in small bowl. Add turkey to lemon mixture; coat well. Marinate 30 minutes.
2. Place 4 cups water in wok; bring to a boil over medium-high heat. Add broccoli stems; cook 1 minute. Add florets; cook 2 minutes more or until crisp-tender. Drain; rinse with cold water.
3. Stir chicken broth into cornstarch in cup until dissolved; set aside.
4. Heat wok over medium-high heat. Add 1 tablespoon oil and butter; heat until hot. Add mushrooms; stir-fry 2 minutes. Add onion; stir-fry 2 minutes. Remove to large bowl.
5. Heat 1 tablespoon oil in wok. Fry half the turkey strips in single layer 1-1/2 minutes or until well browned. Transfer to mushroom mixture. Repeat with remaining 1 tablespoon oil and turkey.
6. Add baby corn to wok and heat 1 minute. Stir cornstarch mixture; add to wok and cook until bubbly. Add turkey, broccoli, mushrooms and onion; cook and stir until heated through. Serve over rice.

This recipe appears in: Turkey