Mandarin Turkey Stir Fry Recipes

Steps:

• Place turkey in a 3-qt. slow cooker. Sprinkle with ginger and pepper flakes. Top with oranges. In a small bowl, combine marinade and broth; pour over turkey. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. , Stir vegetables into the slow cooker. Cover and cook 30 minutes longer or until vegetables are heated through. , Sprinkle with sesame seeds and green onion. Serve with rice if desired. Freeze option: Cool turkey mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in turkey reads 165°, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

Steps:

• In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

Steps:

• Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
• Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
• Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

Steps:

• Combine in medium bowl, Maggi, garlic, pepper, and 1 1/2 teaspoons ginger paste. Preheat large saute pan on medium-high 2-3 minutes. Cut turkey into 1" pieces; add to ginger mixture, turn to coat (wash hands).
• Place 1 T. of the oil in pan; swirl to coat. Add turkey (wash hands); cook 3-4 minutes or until internal temperature reaches 165*F. Use a meat thermometer to accurately ensure doneness.
• Meanwhile, drain oranges, reserving 2 T. juice; set oranges aside. Place juice and stir-fry vegetables and cook 2-3 minutes or until desired tenderness. Pat water chestnuts dry; stir in during last minute of cook time.
• Combine ponzu sauce and cornstarch in small bowl. Pour over vegetables; cook 1-2 minutes, stirring often, or until sauce boils and thickens.
• Return turkey to pan, add mandarin oranges; toss gently and serve.

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.

Steps:

• In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Steps:

• Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.
• Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.
• Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

Steps:

• In a large resealable plastic bag, combine 4 tablespoons soy sauce, salt and dill. Add chicken. Seal bag and turn to coat; refrigerate for 20 minutes., Meanwhile, drain oranges, reserving syrup; set oranges aside. In a small bowl, combine the cornstarch, remaining soy sauce and reserved syrup until smooth; set aside., In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-7 minutes or until juices run clear. Remove with a slotted spoon. Stir-fry water chestnuts and celery in remaining oil for 2-3 minutes or until lightly browned., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Gently stir in oranges. Serve with rice., , , , ,