Turkey, Butternut Squash Stir Fry

Total time: 30 minutes

Ingredients:

  • 10oz (300gr) turkey cutlets or tenderloin, cut into bite-size pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs minced ginger  substitute 1/2 tsp ground
  • 1 rib celery, sliced
  • 2 cups (8oz, 250gr) butternut squash, cut into small bite-size chunks
  • 4 tsp olive oil
  • 2 tbs Teriyaki sauce
  • 1 tbs soy sauce
  • 2 tbs orange juice
  • 3 tbs dry sherry
  • 2/3 cup (5oz, 150ml) chicken stock
  • 1 tbs cornstarch (Maizena) dissolved in 2 tbs water
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken stock  or whatever your rice calls for

Instructions:

  • Heat 2 tsp olive oil in large nonstick skillet over medium-high heat.
  • Add onion, celery, squash to skillet and stir-fry for 2 minutes.
  • Add garlic, ginger and stir-fry another 2 minutes.
  • Remove vegetables to a plate and set aside.
  • Add remaining 2 tsp oil, soy sauce to pan and heat.
  • Add turkey and stir-fry 3 - 5 minutes, until golden.
  • Return vegetables to pan.
  • Add Teriyaki sauce and stir-fry briefly.
  • Add chicken stock, orange juice, sherry and stir to combine.
  • Cover, reduce heat and simmer for 5 - 10 minutes, until squash is tender.
  • Remove cover, increase heat and stir in cornstarch mixture until thickened.
  • Rice: Cook in stock according to package instructions. Fluff and serve.