• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
3
Nutritional Information

Per serving

Calories:
398
Protein:
36 g
Fat:
17 g
Carbohydrates:
28 g
Sodium:
232 mg

Credit
Registered Dietitian Shannon Crocker

Serves: 4
Prep Time: 15 mins
Cook Time: 10 mins
Freeze it: To make slicing easier, freeze the turkey breast for about 30 minutes before cutting it into strips. Dial it down: Can’t take the heat? Add less cayenne for just a touch of sweet heat. Switch it up: Try any of your fave quick-cooking veggie combos. One idea: Snap peas, celery and orange pepper (a winning trio). Or, use a bag of frozen stir-fry veggies (factor in a few extra minutes of cooking time.)
  1. Hot Honey Sauce: In a small bowl, whisk together honey, oil, orange juice and cayenne pepper. Set aside.
  2. Stir-Fry: In a large nonstick skillet or wok, heat 1 tbsp of oil over medium-high heat. Season turkey with salt, add to skillet and stir-fry for 3 to 4 minutes, until turkey is cooked through. Transfer turkey to a medium bowl; cover with large plate to keep warm.
  3. Add remaining oil to the same skillet. Add broccoli, cabbage, red pepper and garlic. Stir-fry for 2 to 3 minutes until just tender crisp.
  4. Divide vegetables onto four plates, top with turkey and slivered almonds. Drizzle with hot honey sauce. Serve with optional garnishes of green onion and orange wedges.

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