2 cups cooked turkey, cubed
1/2 cup orange juice
1/4 cup water
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1 tablespoon oil
1 medium sweet red pepper, cubed
1 cup snow peas
1 tablespoon grated orange rind
1 tablespoon fresh ginger, minced
2 teaspoons cornstarch
1/2 cup water chestnuts, sliced
1 medium orange, peeled
2 tablespoons dry sherry, optional
Italian parsley
Servings: 4
1. Combine orange juice, water, sherry, sugar and crushed red pepper. Add turkey and set aside.
2. Heat oil in a non-stick skillet. Add sweet red pepper, snow peas, orange rind and ginger. Stir-fry 2 minutes.
3. Drain turkey, reserving marinade. Add corn starch to marinade and stir to combine.
4. Add turkey, marinade and water chestnuts to skillet and cook, stirring constantly, until thickened. Serve on a bed of rice and garnish with orange wedges and parsley.
1/2 cup orange juice
1/4 cup water
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1 tablespoon oil
1 medium sweet red pepper, cubed
1 cup snow peas
1 tablespoon grated orange rind
1 tablespoon fresh ginger, minced
2 teaspoons cornstarch
1/2 cup water chestnuts, sliced
1 medium orange, peeled
2 tablespoons dry sherry, optional
Italian parsley
Servings: 4
1. Combine orange juice, water, sherry, sugar and crushed red pepper. Add turkey and set aside.
2. Heat oil in a non-stick skillet. Add sweet red pepper, snow peas, orange rind and ginger. Stir-fry 2 minutes.
3. Drain turkey, reserving marinade. Add corn starch to marinade and stir to combine.
4. Add turkey, marinade and water chestnuts to skillet and cook, stirring constantly, until thickened. Serve on a bed of rice and garnish with orange wedges and parsley.