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Stir-Fried Turkey with Broccoli

Stir-Fried Turkey with Broccoli

Stir-Fried Turkey with Broccoli


Makes 4 to 6 servings


2 tablespoons lemon juice
Peel of 1 lemon, grated
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound turkey cutlets, cut into strips
4 cups water
1 pound fresh broccoli, florets separated and stems cut into 2-inch pieces
1 cup chicken broth
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
1 tablespoon butter
1/4 pound fresh button mushrooms, sliced
1 medium red onion, sliced and separated into rings
1 can (14 ounces) pre-cut baby corn, rinsed and drained*
Hot cooked rice

*Or, substitute 15-ounce can whole baby corn, cut into 1-inch lengths.


  1. Combine lemon juice, peel, thyme, salt and pepper in small bowl. Add turkey to lemon mixture; coat well. Marinate 30 minutes.
  2. Place 4 cups water in wok; bring to a boil over medium-high heat. Add broccoli stems; cook 1 minute. Add florets; cook 2 minutes more or until crisp-tender. Drain; rinse with cold water.
  3. Stir chicken broth into cornstarch in cup until dissolved; set aside.
  4. Heat wok over medium-high heat. Add 1 tablespoon oil and butter; heat until hot. Add mushrooms; stir-fry 2 minutes. Add onion; stir-fry 2 minutes. Remove to large bowl.
  5. Heat 1 tablespoon oil in wok. Fry half the turkey strips in single layer 1-1/2 minutes or until well browned. Transfer to mushroom mixture. Repeat with remaining 1 tablespoon oil and turkey.
  6. Add baby corn to wok and heat 1 minute. Stir cornstarch mixture; add to wok and cook until bubbly. Add turkey, broccoli, mushrooms and onion; cook and stir until heated through. Serve over rice.

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