Yield: 8 Establishment: Restaurant   Ethnicity: Asian   Meal Type: Main Course, Entrée   Preparation Method: Stir Fry   Product Type: Turkey Breast

Ingredients

1/2 Cup water

3 Tablespoons freshly squeezed lemon juice

3 Tablespoons honey

1 Ounce hoisin sauce

2 Teaspoons fresh ginger root, grated

1 Ounce reduced-sodium soy sauce

1-1/2 Cloves garlic, minced

2 Tablespoons cornstarch

1-1/3 Tablespoons sesame oil

2-1/2 Cups carrots, sliced diagonally

2-1/2 Cups broccoli florets

2-1/2 Cups mushrooms, cleaned and sliced

8 Ounces water chestnuts, canned, drained

1-1/3 Pounds TURKEY BREAST, sliced in thin strips

To Taste salt

Combine water, lemon juice, honey, ginger, hoisin sauce, soy sauce, and garlic. Dissolve cornstarch in mixture; set aside. Heat oil over high heat in wok or large skillet. Add carrots and stir-fry 3 minutes or until tender crisp. Add broccoli, mushrooms, and water chestnuts; stir-fry about 2 additional minutes; remove from pan. Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly until thickened and translucent. Add vegetables; heat throughout. Serve alone or over cooked rice.

Recipe Source: Recipe developed for the National Turkey Federation by Chef Craig Scheuerman, CCC, of the Stratford University, Falls Church, VA.

Nutrition Facts Calories 190   Calories from Fat 25 % Daily Value* Total Fat 3g 5% Saturated Fat 0.5g 3% Cholesterol 50mg 17% Sodium 440mg 18% Total Carbohydrate 20g 7% Dietary Fiber 2g 8% Sugars 10g   Protein 20g   Vitamin A 110% Vitamin C 45% Calcium 4% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4