Cashew Turkey Stir Fry | On the Banks of Squaw Creek: Cashew Turkey Stir Fry
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Monday, August 13, 2012

Cashew Turkey Stir Fry

I’m sorry – I’ve been slacking on turkey recipes lately.  I have 5 or 6 ready to go from my lovely turkey chefs, and I just haven’t gotten around to posting them.  So, while Bart and Adam are taking a few blood samples, I’m lining up a few recipes!  (We take random blood samples from the turkeys to test for illness before they go to market.  Bart holds the turkeys and draws blood, and Adam hands him the test tubes and then puts the filled tubes in the box.  He’s a great helper.)

Without further ado, here’s a recipe Ann cooked up from the Iowa Turkey Federation’s cookbook, found here.

This stir fry is delicious! It was not very difficult to make and tasted amazing. I love that it uses so many pantry staples.  I will definitely be making this one again.

Ingredients:
1 (14 1/2 ounce) can chicken broth or turkey broth
1/2 cup creamy peanut butter (I used crunchy because that’s what we had in the house)
1/4 cup soy sauce
2 tablespoons honey
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil, divided
2 pounds turkey breast, cut into 1” pieces
4 cloves garlic, minced, divided
2 (12 ounce) bags frozen stir fry vegetables, thawed
3 (2 1/4 ounce) packages Ramen noodles (any flavor) – {For a lower sodium option, substitute white or brown rice}
1/2 cup cashews or peanuts
1. Wash hands.
2. In a medium bowl combine first 5 ingredients. Whisk until combined (mixture will not be smooth); set sauce aside.
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3. In a large skillet or wok heat 1 tablespoon oil for 2 to 3 minutes over medium-high heat. Add turkey and 2 garlic cloves. Cook and stir 6 to 7 minutes or until turkey is no longer pink. Remove from skillet; keep warm.
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4. Reduce heat to medium. Heat remaining tablespoon of oil in same skillet. Add vegetables and 2 garlic cloves. Cook and stir 2 to 4 minutes or until vegetables are crisp-tender.
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5. Return turkey to skillet and add sauce. Bring to a boil; remove from heat.
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6. Meanwhile, in a large saucepan, bring 8 cups water to a boil. Break Ramen noodles and add to boiling water. Add seasoning if desired. Cook 3 minutes, stirring occasionally. Drain. OR begin preparing rice as directed on package.
7. Place noodles in 13x9x2 inch baking pan and top with turkey-vegetable mixture. Top with cashews, as desired.
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Enjoy!

 


vn9q2jozAnn is a Registered Dietitian who loves to cook, scour the earth for new recipes and share her love of all things food with family and friends. She has worked in food service for four years, including two years in India, where she has gained a vast knowledge of what it takes to serve the good food that people need in a safe manner. Turkey is a low fat, low sodium protein option. Its functionality makes a simple yet satisfying meal. Outside of the kitchen, Ann loves reading, hosting friends and family, and travelling to new and exciting places.

2 comments:

  1. That looks completely delicious, although in my case, it seems like I never have turkey on hand. Guess I need to make a special exception for this recipe!

    ReplyDelete
  2. Looks great! I love cashew chicken, so cashew turkey seems like a great choice.

    ReplyDelete