A little sweet and a little salty, with just a hint of spice, this dish is a hit with the whole family. The flavors taste exotic, but all the ingredients can be found at any grocery store.
Apricot Ginger Turkey Stir-Fry
- 1/2 cup soy sauce
- 1/2 cup apricot preserves
- 1/2 onion, minced
- 3 cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes
- 1 tsp grated fresh ginger
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1/2 cup turkey stock
- 2 tablespoons corn starch
- 3 cups turkey, chopped in bite-sized pieces (white and/or dark meat is fine; I like a combo)
- 1 lb. bag frozen Asian stir-fry veggies, thawed in fridge (mine contained a mix of broccoli, green beans, sugar snap peas, carrots, celery, red peppers, water chestnuts, and onions)
- 1 1/2 cups white rice
- 3 cups water
1. Bring rice and water to a boil in a sauce pan. Cover and reduce to simmer. Cook for approx. 17 minutes.
2. While the rice is cooking, combine first eight ingredients in a bowl. Pour into large skillet and heat over medium heat.
3. When small bubbles form, stir in the turkey and thawed veggies. (If you didn’t remember to thaw them, just warm them in the microwave a bit. Mainly, you just don’t want to have to overcook the turkey in order to warm the veggies through.)
4. Meanwhile, stir corn starch into turkey stock. Pour that into the skillet and reduce heat to low. Stir until thickened, about two minutes. Serve over rice.