Chinese Turkey and Vegetables Skillet
I like Chinese take-out just as much as anybody, but would prefer to make it at home, to save money and to control the ingredients. This recipe is a great uncomplicated dish using simple ingredients that even a beginner cook can master.
1 Tbsp. unsalted butter
1 onion, sliced
2 celery ribs, sliced
2 cups turkey breast, cooked and cubed
1 (8 ounce) can water chestnuts sliced, drained
1 1/4 cup reduced sodium chicken broth
2 Tbsp. cornstarch
1/4 cup cold water
3 Tbsp. reduced sodium soy sauce
1 (14 ounce) can been sprouts, drained
serve over cooked rice
Place the butter in a large saucepan over medium-low heat and allow the butter to melt completely. Stir the onions and celery into the butter. Continue to cook until both are fork tender. Place the turkey into the skillet. Add the water chestnuts and pour in the chicken broth. Turn burner up to medium-high and bring mixture to a steady boil. Reduce the heat to low and allow the mixture to simmer. Whisk the cornstarch, water and soy sauce together in a small bowl until smooth. Pour the cornstarch mixture into the turkey mixture. Bring temperature back up to a slow boil, stirring constantly. Continue cooking and stirring for 2 minutes after the mixture begins to boil. The mixture will thicken to your desired consistency the longer it cooks. Stir in the bean sprouts and continue cooking 1 minute. Remove from heat, allow mixture to rest 3 minutes and serve over rice if desired.