Thai Turkey and Rice

• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 pound sugar snap peas
• 1/2 cup shredded carrots
• 1 cooked turkey tenderloin, cubed (about 2 to 3 cups)
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup rice vinegar (regular or seasoned)
• 2 tablespoons sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon crushed red pepper or crushed hot chili flakes
• 1 cup regular rice, cooked according to package directions
• 2 tablespoons freshly chopped basil leaves
• Salt and freshly ground black pepper

1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic and cook 3 minutes, until soft.
3. Add snap peas and carrots and cook 2 minutes.
4. Add turkey and cook 1 minute, until golden brown on all sides.
5. In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes.
6. Add mixture to pan and bring to a simmer.
7. Add rice and stir to combine.
8. Remove from heat and stir in basil.
9. Season, to taste, with salt and black pepper.

vegetable oil, onion, garlic, sugar, carrots, turkey tenderloin, chicken broth, rice vinegar, sugar, soy sauce, red pepper, regular rice, basil, salt

Taken from www.foodnetwork.com/recipes/robin-miller/thai-turkey-and-rice-recipe.html (may not work)