Now who doesn’t love a stir fry? This turkey and broccoli stir fry is really easy to prepare. Plus, unlike a lot of other turkey stir fries the turkey isn’t dry once cooked. That’s because you marinate the turkey for at least 20 minutes in a delicious lightly spiced sauce first. You’ll want to add this to your quick healthy meals list!
This tasty healthy turkey and broccoli stir fry packs a fair punch in terms of vitamins and protein too. And of course you CAN substitute the turkey breasts for 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. 🙂
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 Asda and freeze them straight away until needed. If you’re on a tight budget at the moment, like we are, then they are ideal!
- 2 lean turkey (or chicken) breasts (approx. 170g each)
- 1 tsp. Chinese five spice powder
- 1 tbsp. light soy sauce
- 2 garlic cloves, crushed
- 1 tbsp. lemon juice
- 2 tbsp. white wine vinegar
- 60g unsalted cashew nuts
- Low fat cooking oil spray
- 200g 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.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
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.
If you liked this, why not check out my other stir fry recipes?
I’ll be back on Thursday with the first salad recipe of the year! 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!
What’s your favourite kind of stir fry?
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