Turkey and Broccoli Stir Fry

Tasty, quick to prepare and packed full of nutritional goodness. This cost conscious turkey and broccoli stir fry is ideal for those on limited budgets.

Course Dinner

Cuisine Middle Eastern

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 494kcal

Author Neil

Equipment

Ingredients

340 g lean turkey (or chicken) breasts
1 teaspoon Chinese five spice powder
1 tablespoon light soy sauce
2 garlic cloves , crushed
1 tablespoon lemon juice
2 tablespoon 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 tablespoon freshly chopped coriander

Metric - US Customary

Instructions

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.

Notes

To keep costs down you could use frozen broccoli, just ensure it is thoroughly defrosted before using.

Nutrition