Turkey and Chinese Style Vegetables


1 Tbsp. unsalted butter

cooked food on top of white ceramic plate
Photo by Buenosia Carol on Pexels.com

1 onion, sliced
2 celery ribs, sliced
2 cups turkey breast, cooked and cubed
1 (8 ounces) can water chestnuts sliced, drained
1 1/4 cup reduced sodium chicken broth
2 Tbsp. cornstarch
1/4 cup cold water
3 Tbsp. reduced sodium soy sauce
1 (14 ounces) can bean sprouts, drained


Place the butter in a large saucepan over medium heat. Allow the butter to melt completely. Stir the onions and celery into the butter. Continue to cook until both are fork tender. Place the turkey into the skillet. Add the water chestnuts and pour in the chicken broth. Bring mixture to a steady boil. Reduce the heat to low and allow the mixture to simmer. Whisk the cornstarch, water and soy sauce together until smooth. Pour the cornstarch mixture into the turkey mixture. Bring to a steady boil, stirring constantly. Continue cooking and stirring for 2 minutes after the mixture begins to boil. The mixture will thicken to your desired consistency the longer it cooks. Stir in the bean sprouts and continue cooking 1 minute. Remove from heat, allow mixture to rest 3 minutes and serve.

Nutritional Information: (Approximate Values based on 1 1/4 cup)

204 calories; 4 g fat; 2 g saturated fat; 68 mg cholesterol; 762 mg sodium; 17 g carbohydrates; 3 g fiber; 25 g protein

chef murph 3 way


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