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Pineapple-Orange-Ginger Turkey Stir-Fry recipe

An easy-to-fix Polynesian-style entreethat accentuates the tangy-sweet flavors of pineapple and orangejuice concentrate with a generous amount of fresh ginger.

Recipe: Pineapple-Orange-GingerTurkey Stir-Fry

1 pound turkey breast tenderloin steaks2 tablespoons soy sauce2 tablespoons dry sherry1/3 cup frozen orange juice concentrate,thawed2 tablespoons soy sauce1 tablespoon water2 teaspoons cornstarch1/2 teaspoon granulated sugar1 tablespoon peanut or vegetable oil2 to 3 teaspoons finely chopped or gratedfresh ginger1 medium red or green bell pepper, cutinto bite-size strips1 (8-ounce) can pineapple chunks, drainedHot cooked rice for accompaniment

  • Rinse turkey; pat dry with paper towels.Cut into thin bite-size strips. In a medium bowl stir togetherturkey, 2 tablespoons soy sauce, and sherry. Cover and chillfor 30 minutes to 1 hour.
  • For sauce, in a small bowl stir togetherthe orange juice concentrate, 2 tablespoons soy sauce, water,cornstarch, and sugar. Set aside.
  • Add oil to a wok or large skillet. Preheatover medium-high heat (add more oil if necessary during cooking).Stir-fry ginger in hot oil for 15 seconds. Add pepper strips;stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepperstrips from wok.
  • Add half of the turkey mixture to wok.Stir-fry for 2 to 3 minutes or until turkey is tender and nolonger pink. Remove turkey from wok. Repeat with the remainingturkey mixture. Return all of the turkey to wok. Push turkeyfrom center of wok.
  • Stir sauce; add to center of wok. Cookand stir until thickened and bubbly. Return pepper strips towok. Add pineapple. Stir all ingredients together to coat. Cookand stir about 1 minute more or until mixture is heat through.
  • Serve immediately with hot cooked rice.

    Makes 4 servings.

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