Asian turkey and mango stirfry

Recipe Information

Ingredients

• 2 tablespoons fish sauce

• 3 tablespoons lime juice

• 1 teaspoon cornstarch

• 1 teaspoon brown sugar

• 2 tablespoons canola oil, divided

• 1 pound turkey fillets, cut into 1-inch pieces

• 3 cloves of garlic, minced

• 1 teaspoon fresh ginger, minced

• ¼-½ teaspoon red pepper flakes or to taste

• 4 cups small broccoli florets

• ¼ cup low-sodium chicken broth

• 2 mangoes, peeled and sliced

• 5 scallions, cut into 1-inch pieces, including green stems

• 2 tablespoons chopped fresh cilantro

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh mint

• 6 lime wedges

Directions

• In a mixing bowl, combine the fish sauce, lime juice, cornstarch, and brown sugar and set aside. In a skillet or wok over high heat, add 1 tablespoon of oil. Add the turkey and stir frequently until it is cooked through, about 5-7 minutes. Transfer to a plate and set aside.

• Add the remaining oil, garlic, ginger, and red pepper to the skillet or wok. Cook the mixture, stirring constantly, for 30 seconds or less. Add the broccoli and the broth to the mixture. Cook the mixture, stirring constantly, until the broccoli begins to soften, about 2 minutes.

• Add the mangoes and scallions. Cook for about 1 minute, stirring constantly. Add the fish sauce, mixture, and turkey. Cook and stir constantly until the sauce thickens and the turkey is heated through, about 1-2 minutes.

• Stir in the cilantro, mint, and basil. Serve with the lime wedges.

Nutrition (per serving)

• Calories: 200 cal

• Total fat: 6g

• Saturated fat: <1g

• Sodium: 548mg

• Carbohydrate: 18g

• Fiber: 3g

• Protein: 21g