I love stir fry, and this one is pretty easy to make. You can mix and match the vegetables, pretty much do whatever you want. My kids love this too, and have since they were little.
By the way, this recipe is from my still-favorite cookbook- The Pillsbury Cookbook.
Stir-Fried Chicken (or Turkey) and Vegetables
2 Tablespoons sugar
2 Tablespoons cornstarch
1/4 – 1/2 teaspoon ginger
3 Tablespoons soy sauce
1 1/2 cups cubes COOKED chicken or turkey
3 tablespoons oil
1 cup thinly sliced carrots
2 cups cut up broccoli
1 cup chicken broth
cut up onion to your liking
sliced mushroom to your liking
Hot cooked rice, or chow mein noodles
In medium bowl, combine sugar, cornstarch, ginger and soy sauce; mix well. Add turkey/chicken and stir to coat. Let stand 15 minutes at room temperature to marinate. In large skillet or wok, heat oil over high heat. Add carrots and broccoli, stirring lightly to coat with oil; add broth. Cover; cook 2 minutes. Add turkey and soy sauce mixture and mushrooms; stir gently over medium heat. Add onion; stir fry about 1 minute. Stir fry until mixture is hot. Serve over noodles or rice. 4 servings
Here are my notes to the recipe: I also throw in cashews and water chestnuts. If you don’t have an onion on hand, you can throw in some dehydrated onion just for the flavor. Also, I there are 5 people in my family and I double this recipe and barely have any leftovers.
Nutritional info for 1/4 recipe:
Protein: 22 g
Cholesterol: 50 mg
Sodium: 1350 mg
Potassium: 575 mg