Turkey and broccoli stir fry is a fantastic quick healthy meal. A cost conscious stir fry it’s ideal for those on limited budgets. Tasty, easy to prepare and packed full of nutritional goodness too!
And yes of course you CAN substitute the turkey breasts with chicken breasts if you like, no problems!
I’ve done this turkey and broccoli stir fry with either and it turns out just as well.
As the turkey is marinated prior to cooking it, in a delicious lightly spiced sauce, it also stays succulent rather than being the dry meat it can be.
My reason for advocating turkey breasts here is that they are often overlooked and cheaper than chicken.
I can usually buy them from the reduced section of our local supermarket and freeze them straight away until needed.
If you’re on a tight budget at the moment, like we are, then they are ideal!
The other ingredients in this turkey and broccoli stir fry don’t have to cost the earth either.
I’ve used frozen broccoli before (just make sure it’s completely defrosted) and you should be able to get a cheap small packet of cashew nuts from the healthy snacks section of your local supermarket too.
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Coming Next Week on Neil’s Healthy Meals
I’ll be back on Thursday with the first salad recipe of the year. Bulgur chickpea salad.
Yes, inspired by the sun peaking out from behind the clouds here in Glasgow I have decided to venture forth into salad territory 😮 …..hope you can join me!
This turkey and broccoli stir fry is a fantastic quick healthy meal. A cost conscious stir fry it's ideal for those on limited budgets. Tasty, easy to prepare and packed full of nutritional goodness too!
Turkey and Broccoli Stir Fry Recipe
If you don’t have or can’t get turkey breasts you can subsitute with chicken breasts instead.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Turkey and Broccoli Stir Fry
- 340 g lean turkey (or chicken) breasts
- 1 tsp Chinese five spice powder
- 1 tbsp light soy sauce
- 2 garlic cloves , crushed
- 1 tbsp lemon juice
- 2 tbsp white wine vinegar
- 60 g unsalted cashew nuts
- Low fat cooking oil spray
- 200 g broccoli cut up into small florets
- 2 spring onions , topped and tailed and cut into strips, lengthways
- 1 tbsp freshly chopped coriander
- Cut the turkey breasts into thin strips and place them in a bowl with the Chinese five spice power, light soy sauce, crushed garlic, lemon juice and white wine vinegar. Mix everything together well and place the bowl, covered into the fridge for at least 20 minutes.
- Heat a wok or frying pan over a low heat and dry stir fry the cashew nuts, being sure not to burn them. Once golden brown remove them from the wok and place them aside.
- Spray the wok about 5 times with the low fat cooking spray (it will still be quite hot) and remove the turkey strips from the marinade with tongs and stir fry for 2 – 3 minutes.
- Scrape all the marinade from the bowl into the wok add the broccoli florets and spring onions and stir fry for a further 4 – 5 minutes. Add a little hot water if the wok mixture begins to stick.
- Once everything is cooked add the cashew nuts back to the wok and stir them in to warm them back up.
- Serve garnished with the freshly chopped coriander.