One Pot Supper(Quick!)

• 5 Tbsp. oil
• 2 1/4 lb. raw turkey breast cutlets or boneless turkey breast, sliced into 2-inch strips
• 3/4 c. rice (uncooked)
• 1/2 c. white wine
• 2 (16 oz.) cans chicken broth or 2 c. water and 3 chicken bouillon cubes
• 5 Tbsp. soy sauce, divided use
• 2 cloves garlic, pressed
• 1/2 tsp. ground ginger
• 1 (10 oz.) pkg. frozen broccoli spears, defrosted and cut into 3-inch pieces
• 2 1/2 c. carrots, cut in 1/8-inch diagonal slices, parboiled or frozen slices or cubes
• 1 1/2 c. scallions, sliced diagonally
• 3 Tbsp. cornstarch
• 1/4 c. water
• 3 c. bean sprouts
• 1/4 tsp. black or cayenne pepper

1. Heat oil in wide, shallow saucepan.
2. When very hot, add turkey strips and quickly stir-fry; remove.
3. Add rice; stir well.
4. Add wine, chicken bouillon, 3 tablespoons of soy sauce, garlic and ginger.
5. Bring to a boil; cover and cook over low heat for 15 minutes.
6. Add broccoli and carrots.
7. Return to simmer; cover and cook for 3 minutes.
8. Add scallions, remaining soy sauce and turkey.
9. Mix cornstarch and water; stir into mixture.
10. Add bean sprouts.
11. Return to simmer and cook 4 minutes or until thickened, stirring occasionally.
12. Season with pepper. Yields 7 to 10 servings.

oil, turkey breast cutlets, rice, white wine, chicken broth, soy sauce, garlic, ground ginger, frozen broccoli, carrots, scallions, cornstarch, water, bean sprouts, black

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776374 (may not work)