Turkey Or Chicken Fusilli Stir Fry Recipes

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CURRY TURKEY STIR-FRY



Curry Turkey Stir-Fry image

Just open the fridge and go to town making this throw-together curry. We prefer turkey, but if you like chicken, shrimp, even bean sprouts and carrots, by all means, add them. -Lauren Rush, Clark, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1/2 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh cilantro
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon sesame or canola oil
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes, optional
1 tablespoon canola oil
1 large sweet red pepper, julienned
3 green onions, cut into 2-inch pieces
2 cups cubed cooked turkey breast
2 cups hot cooked brown rice

Steps:

  • Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.

Nutrition Facts : Calories 287 calories, Fat 7g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 351mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER



Spicy Turkey Stir-Fry With Crisp Garlic and Ginger image

This quick-cooking stir-fry is packed with umami from fish sauce and soy sauce, and heat from both red-pepper flakes and fresh chile. Pungent and herbal, it's a terrific weeknight dish that's fast but never bland. The key here is to let the turkey get deeply brown, so don't move it around in the pan too much. Serve it over rice for a substantial meal, or a bed of crisp lettuce if you want something lighter.

Provided by Melissa Clark

Categories     dinner, quick, weekday, poultry, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons neutral oil, such as safflower or grapeseed
4 garlic cloves, thinly sliced
1 (2-inch) knob ginger, cut into matchsticks
Fine sea salt
2 tablespoons coconut oil or more neutral oil
3 scallions, white and green parts separated, thinly sliced
1/4 teaspoon red-pepper flakes, plus more to taste
1 pound ground turkey, preferably dark meat (or use ground pork)
2 tablespoons lime juice, plus more to taste
1 tablespoon fish sauce
1/2 teaspoon soy sauce, plus more to taste
1/2 teaspoon sugar or honey (optional)
Cooked sticky or white rice, for serving
2/3 cup cilantro leaves and tender stems, for serving
1/3 cup torn basil leaves (or use more cilantro), for serving
1 fresh bird's-eye or serrano chile, thinly sliced, for serving

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.

STIR-FRIED TURKEY AND BRUSSELS SPROUTS



Stir-Fried Turkey and Brussels Sprouts image

A stir-fry is always a great way to use a little bit of leftover meat with a lot of vegetables. This one is quickly accomplished because the turkey is already cooked and it's thrown into the colorful, gingery mix at the last minute. Once you add the turkey it's important to stir-fry only long enough to heat the turkey through or it will be dry and stringy. If you are making this just after Thanksgiving and you happen to have leftover Brussels sprouts too, then you can reduce the cooking time even more, adding them along with the turkey after you've stir-fried the red peppers, and just stir-frying to heat through.

Provided by Martha Rose Shulman

Categories     main course

Time 10m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon rice wine or dry sherry
1/4 cup chicken, turkey or vegetable stock
1 tablespoon soy sauce, more to taste
2 tablespoons grapeseed, canola or peanut oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1/2 teaspoon red pepper flakes
1 1/2 pounds brussels sprouts, trimmed and quartered
1 bunch scallions, cut diagonally in 1/2-inch lengths, dark green parts separated
1 red bell pepper, cut in thin 2-inch strips
1 cup shredded turkey
Salt and pepper, to taste
1/4 cup chopped cilantro
Grains or noodles, for serving

Steps:

  • Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.
  • Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.
  • Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 6 grams, TransFat 0 grams

ONE-POT SUPER EASY FUSILLI



One-Pot Super Easy Fusilli image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

One 32-ounce box chicken stock
One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish
12 fresh basil leaves, julienned

Steps:

  • Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
  • Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

TURKEY OR CHICKEN-FUSILLI STIR-FRY



Turkey or Chicken-Fusilli Stir-Fry image

A different twist on the usual lo-mein dish. This is a simple recipe that is very healthy and looks quite impressive on a serving platter. I make this often in the summer when I don't want to turn the oven on, which makes my house feel like an inferno! I serve with green salad along-side.

Provided by Manda

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces fusilli
1 cup reduced-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1 dash black pepper
1 lb turkey breast, cutlets or 1 lb boneless skinless chicken breast, cut into thin strips
1 medium red bell pepper, cut into thin strips
2 -3 cloves garlic, minced
1 medium onion, sliced
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) package frozen snow peas, thawed
1/4 cup sesame seeds, toasted (optional)

Steps:

  • Cook pasta according to package directions, and drain in colander.
  • Meanwhile, in small bowl, combine broth, soy sauce, cornstarch, ginger, and black pepper.
  • Mix well.
  • Spray wok or large nonstick skillet with cooking spray, and heat over medium-high heat (I sometimes add a little broth to prevent sticking).
  • Add turkey or chicken, bell pepper, garlic, and onion.
  • Cook, stirring, until meat is cooked through and veggies are tender, about 5-7 min.
  • Add mushrooms and snow peas to wok and cook until snow peas are crisp-tender, about 2 minutes.
  • Add broth mixture and bring to boil.
  • Cook stirring frequently until mixture thickens, about 3 minutes.
  • Place pasta on serving platter and top with meat and veggie mixture.
  • Sprinkle sesame seeds on top, if desired.

Nutrition Facts : Calories 458.6, Fat 9.6, SaturatedFat 2.5, Cholesterol 73.7, Sodium 595.5, Carbohydrate 54.9, Fiber 4.6, Sugar 4.2, Protein 37.1

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