Lorraines Turkey Almond Stir Fry Recipes

ALMOND TURKEY STIR-FRY

Steps:

• In a small bowl, combine the first 7 ingredients up to and including the cubed turkey breast, until smooth and set aside.
• In a nonstick skillet, stir-fry the turkey mixture in 2 teaspoons hot oil until no longer pink, remove and keep warm.
• In the skillet, stir fry the celery, carrot, onion, mushrooms, and green onions in remaining oil until crisp-tender, about 5-6 minutes.
• Add garlic, cook 1 minute longer.
• Add water chestnuts and reserved turkey, heat through.
• Stir broth mixture and stir into the pan, and bring to a boil, cook and stir 1-2 minutes or until thickened.
• Sprinkle with almonds, and serve with hot cooked rice.

TURKEY STIR-FRY

Steps:

• Whisk the sauce ingredients in a small bowl. Set aside.
• In a large, deep skillet, heat the avocado oil over medium-high heat for about 2 minutes. Add the frozen vegetables, garlic, and ginger. Cook, stirring often, until the veggies are defrosted and tender, about 5 minutes.
• Reduce the heat to medium. Give the sauce another stir, then add the turkey meat and the sauce to the skillet. Cook, stirring, until everything is well-coated and the sauce thickens, about 2 minutes.
• Transfer the turkey stir-fry to a serving platter. Drizzle with the sesame oil and scatter the scallions on top. Serve immediately.

ALMOND VEGETABLE STIR-FRY

Steps:

• In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,

QUICK ALMOND CHICKEN STIR-FRY

Steps:

• In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

ROASTED TURKEY A L'ORANGE

Steps:

• Mince four garlic cloves; transfer to a small bowl. Juice half of the orange; add to bowl. Stir in the marmalade, lemon juice, honey, parsley, paprika, oregano, salt, thyme and pepper. With fingers, carefully loosen skin from the turkey; rub 1/2 cup marmalade mixture under the skin., Thinly slice remaining orange half; place under the skin. Brush turkey with remaining marmalade mixture. Place remaining garlic cloves inside the cavity. Tuck wings under turkey; tie drumsticks together., Combine the celery, carrots, onion and potatoes in a roasting pan. Place turkey, breast side up, over vegetables., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

LORRAINE'S TURKEY ALMOND STIR FRY

Steps:

• Cut Turkey into 1-inch cubes. Salt and Pepper lightly to taste. Spray cooking spray in large skillet or Wok. Add oil. Heat oil until hot over med-high heat. Add turkey.
• Stir-Fry about 2 minute Add onion & celery, stir fry 1 minute Add
• mushrooms, stir fry 1 minute Add pea pods, stir fry 1 minute longer.
• Mix broth, cornstarch, soy sauce & ginger. Stir into turkey mixture.
• Heat to boiling, Stirring constantly. Boil and stir for 1 minute Top with almonds.
• Note:.
• Can be served with with rice.