Best 5 Turkey And Broccoli Stir Fry Recipes

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Searching for a recipe to create a delectable turkey and broccoli stir fry? Look no further! This flavorful dish combines juicy turkey, crisp broccoli, and an aromatic sauce to tantalize your taste buds. Whether you're seeking a quick and easy weeknight meal or a dish to impress your friends and family, this stir fry recipe is sure to satisfy. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

BROCCOLI AND TURKEY STIR-FRY



Broccoli and Turkey Stir-Fry image

"Ginger gives this speedy stir-fry a special taste," comments Jackie Hannahs of Fountain, Michigan. "It's easy to prepare and even quicker when I use left-over turkey."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 14

1 pound boneless skinless turkey breast, cut into 1/4-inch strips
2 tablespoons olive oil
1 medium sweet red pepper, sliced
1 cup fresh broccoli florets
1/2 cup chopped onion
1 garlic clove, minced
1/4 teaspoon ground ginger
2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 can (8 ounces) sliced water chestnuts, drained
1/4 teaspoon salt-free seasoning blend
5 cups hot cooked rice

Steps:

  • In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender., In a small bowl, combine cornstarch, broth and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add turkey, water chestnuts and seasoning blend; heat through. Serve over rice.

Nutrition Facts : Calories 393 calories, Fat 7g fat (1g saturated fat), Cholesterol 76mg cholesterol, Sodium 276mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

TURKEY AND BROCCOLI STIR-FRY



Turkey and Broccoli Stir-Fry image

Categories     Salad     Sauce     turkey     Side     Fry     Vegetarian     Broccoli

Yield serves 4, 1 cup per serving

Number Of Ingredients 14

2 tablespoons soy sauce and 1 tablespoon soy sauce (lowest sodium available), divided use
1 tablespoon dry sherry
12 ounces turkey scallopine (thinly sliced turkey breast) or boneless, skinless chicken breast halves, all visible fat discarded
Pepper to taste
3 tablespoons lemon juice
1/4 cup water and 1/4 cup water (plus more as needed), divided use
1 tablespoon sugar
1 tablespoon cornstarch
2 medium green onions, minced
1 medium fresh jalapeño, seeds and ribs discarded, minced, or crushed red pepper flakes to taste (optional)
1 tablespoon bottled minced garlic or 6 medium garlic cloves, minced
1 tablespoon minced peeled gingerroot
1 1/2 teaspoons canola or corn oil and 1 1/2 teaspoons canola or corn oil, divided use
1 pound broccoli florets

Steps:

  • In a medium bowl, whisk together 2 tablespoons soy sauce and the sherry for the marinade.
  • Cut the turkey across the short side into slivers about 1/4 inch wide and 2 inches long. Stir into the soy sauce marinade. Season with the pepper. Set aside.
  • In a small bowl, whisk together the lemon juice, 1/4 cup water, sugar, and remaining 1 tablespoon soy sauce. Whisk in the cornstarch. Set aside.
  • In a separate small bowl, stir together the green onions, jalapeño, garlic, and gingerroot.
  • Heat a 12-inch skillet (cast-iron preferred), a wok, or a Dutch oven over high heat for a full minute. Add 1 1/2 teaspoons oil, swirling to coat the bottom. Stir in half the turkey. Cook for 2 minutes, or until it starts becoming opaque, stirring constantly. Transfer to a serving bowl. Repeat with the remaining 1 1/2 teaspoons oil and turkey, plus any remaining marinade.
  • Stir the green onion mixture, broccoli, and remaining 1/4 cup water into the skillet. Cook, covered, for 3 minutes.
  • Stir the lemon juice mixture to disperse the cornstarch. Stir this mixture and the turkey into the skillet. Cook for 2 minutes, stirring constantly. Stir in more water to thin the sauce if necessary.
  • Vegetarian Stir-Fry
  • Omit 2 tablespoons soy sauce, the sherry, turkey, and pepper. Beat 1/2 cup egg substitute with 1/4 teaspoon salt. Chop 4 medium green onions. In a 12-inch skillet (cast-iron preferred), a wok, or a Dutch oven, heat 1 tablespoon canola or corn oil over high heat, swirling to coat the bottom. Cook the green onions for a few seconds, stirring constantly. Add the egg substitute mixture. Cook until softly set (no stirring needed). Transfer to a plate. Continue as directed above, replacing the turkey with the egg substitute mixture.
  • Cook's Tip on Stir-Frying
  • Old-fashioned cast-iron skillets are excellent for stir-frying. Black metal absorbs heat well, and the iron will hold onto the heat after you add the meat and vegetables.
  • nutrition information
  • (Per Serving)
  • Calories: 197
  • Total Fat: 5.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 2.5g
  • Cholesterol: 51mg
  • Sodium: 377mg
  • Carbohydrates: 14g
  • Fiber: 3g
  • Sugars: 5g
  • Protein: 23g
  • Dietary Exchanges
  • 1 Vegetable
  • 1/2 Carbohydrate
  • 2 1/2 Lean Meat
  • Vegetarian Stir-Fry
  • (Per Serving)
  • Calories: 148
  • Total Fat: 7.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 2.0g
  • Monounsaturated: 4.5g
  • Cholesterol: 0mg
  • Sodium: 341mg
  • Carbohydrates: 16g
  • Fiber: 4g
  • Sugars: 7g
  • Protein: 6g
  • Dietary Exchanges
  • 1 Vegetable
  • 1/2 Carbohydrate
  • 1/2 Lean Meat
  • 1 Fat

STIR FRY TURKEY (DAD'S VERSION)



Stir Fry Turkey (Dad's Version) image

Great meal for after Thanksgiving to use up leftover turkey. Very simple meal. This was one of my favorites as a child. Serve over rice or chow mein noodles.

Provided by BunnyBaker

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 10

3 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1 ½ cups finely diced cooked turkey
3 tablespoons vegetable oil
2 cups sliced broccoli
1 cup thinly sliced carrots
1 cup chicken broth
1 yellow onion, thinly sliced
1 (4 ounce) can sliced mushrooms, drained

Steps:

  • Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
  • Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
  • Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 23.7 g, Cholesterol 41.1 mg, Fat 13.3 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 2.5 g, Sodium 1112.1 mg, Sugar 11.9 g

TURKEY AND BROCCOLI STIR-FRY



Turkey and Broccoli Stir-Fry image

Categories     Sauce     Sandwich     turkey     Fry     Broccoli

Yield Serves 4; 1 1/2 cups per serving

Number Of Ingredients 11

1 cup uncooked quick-cooking brown rice
Cooking spray
1/2 medium red bell pepper, cut into thin strips
1/2 large onion, thinly sliced
1/4 cup water
2 cups small broccoli florets
2 cups diced cooked turkey breast, cooked without salt, skin and all visible fat discarded
3 tablespoons hoisin sauce
2 tablespoons honey
2 to 3 teaspoons fresh lime juice
1 teaspoon toasted sesame oil

Steps:

  • In a medium saucepan, prepare the rice using the package directions, omitting the salt and margarine.
  • Meanwhile, lightly spray a large skillet with cooking spray. Cook the bell pepper and onion over medium-high heat for 5 minutes, or until they begin to lightly brown on the edges, stirring frequently. Transfer to a plate. Set aside.
  • Pour the water into the skillet. Stir in the broccoli. Cook for 2 minutes, or until the broccoli is just tender-crisp, stirring constantly.
  • Stir in the bell pepper mixture and turkey. Remove from the heat. Let stand, covered, for 3 minutes, or until the turkey is heated through.
  • Meanwhile, in a small microwaveable bowl, whisk together the remaining ingredients. Microwave on 100 percent power (high) for 20 seconds, or until hot.
  • Spoon the rice onto plates. Spoon the turkey mixture over the rice. Top with the sauce.
  • Nutrition Information
  • (Per serving)
  • Calories: 271
  • Total fat: 3.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 1.0g
  • Cholesterol: 60mg
  • Sodium: 122mg
  • Carbohydrates: 36g
  • Fiber: 3g
  • Sugars: 15g
  • Protein: 25g
  • Calcium: 41mg
  • Potassium: 439mg
  • Dietary Exchanges
  • 1 starch
  • 1 other carbohydrate
  • 1 vegetable
  • 3 very lean meat

ASPARAGUS TURKEY STIR-FRY



Asparagus Turkey Stir-Fry image

When people try this dish, they ask for the recipe, just as I did when I first tasted it when visiting a friend's home. Tossed in a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It's a great way to use leftover turkey. -May Evans, Corinth, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons cornstarch
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon soy sauce
1 pound turkey breast tenderloins, cut into 1/2-inch strips
1 garlic clove, minced
2 tablespoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 jar (2 ounces) sliced pimientos, drained

Steps:

  • In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm., Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.

Nutrition Facts : Calories 205 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 204mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

  • Use fresh ingredients: Fresh turkey and broccoli will give your stir-fry the best flavor and texture.
  • Marinate the turkey: Marinating the turkey in a mixture of soy sauce, garlic, and ginger will help to tenderize it and add flavor.
  • Cook the turkey in small batches: This will help to prevent it from overcooking and becoming tough.
  • Add the broccoli towards the end of cooking: This will help to preserve its crisp texture.
  • Use a hot wok or skillet: This will help to create a nice sear on the turkey and vegetables.
  • Stir-fry the ingredients constantly: This will help to prevent them from sticking to the pan and burning.
  • Serve the stir-fry immediately: This will help to ensure that it is hot and fresh.

Conclusion:

Turkey and broccoli stir-fry is a quick and easy meal that is packed with flavor. It is a great way to use up leftover turkey, and it is also a healthy and affordable option. With a few simple tips, you can easily make a delicious and satisfying stir-fry that the whole family will enjoy.

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