Ingredients
1 3/4
cups uncooked instant brown rice
2
cups water
1/4
teaspoon salt
2
teaspoons vegetable oil
1
lb turkey breast strips for stir-fry
1
medium red bell pepper, cut into thin strips
2
cups small broccoli flowerets
1 1/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
4
teaspoons cornstarch
4
teaspoons curry powder
1/2
teaspoon ground ginger
1/4
teaspoon salt
Preparation
Cook brown rice as directed on package, using water and 1/4 teaspoon salt.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5 to 8 minutes, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 minutes.
In small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling; reduce heat. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.
