Title: Sweet and Sour Turkey Stir-Fry
Categories: Turkey Vegetable Fruit Blank
Yield: 4 Servings
| 1 | lb | Boneless, skinless turkey |
| | | Breast slices or tenderloins |
| | | Cut into strips or chunks |
| 2 | tb | Soy-sauce |
| 2 | tb | Apricot preserves |
| 1 | | Garlic clove, minced |
| 1 | tb | White vinegar |
| 1 | ts | Vegetable oil |
| 1 | | Onion, cut into slivers |
| 1 | | Green or red bell pepper, |
| | | Seeded and cut into thin |
| | | Strips |
| 1/2 | lb | Snow peas, ends trimmed and |
| | | Rinsed well |
| 1 | | (8 oz.) can pineapple chunks |
| | | In juice, drained and juice |
| | | Reserved |
| 1 | tb | Cornstarch |
| 4 | c | Cooked white or brown rice |
In a small bowl, stir together soy sauce, apricot preserves, garlic and
vinegar. Add turkey strips and stir. Set aside. In a large nonstick
skillet, heat oil over medium high heat; cook and stir onion,snow peas and
bell pepper until just tender; 5 minutes. Use a slotted spoon to remove
vegetables from skillet into bowl. Add turkey and marinade and cook and
stir until turkey is cooked through, about 5 minutes. Add the vegetables
back to the skillet, along with the pineapple chunks. Stir the cornstarch
into the reserved pineapple juice, then add to skillet. Stir until sauce
has thickened. Serve over rice.