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Ingredients
- 1 pound fresh turkey breast slices
- 1 to 2 stalks (about 1/2 lb.) broccoli
- 3 tbsp. extra virgin olive oil
- 1/2 c. pecan halves
- 1 chopped garlic clove
- 1 sm. minced onion
- 1 lg. carrot, thinly sliced diagonally
Directions
- Cut turkey breast slices into thin strips; set aside. Cut off broccoli flowerets and cut stalks diagonally into thin slices. Heat 1 tbsp. extra virgin olive oil in wok or possibly Dutch oven over medium high heat. Stir fry pecans; remove from pan. Add in additional 1 tbsp. oil. Add in broccoli, garlic, onion and carrot. Cook and stir 4 to 5 min or possibly till vegetables are crisp-tender. Remove from pan. Add in remaining 1 tbsp. oil; add in turkey. Cook and stir till no longer pink. Combine sauce ingredients. Add in pecans, vegetables and sauce mix to turkey. Cook and stir 2 to 3 min more or possibly till sauce thickens and boils. Makes 6 servings.
- Nutritional Information per serving: 263 calories; 26 g protein; 16 g fat; 12 g carbohydrate; 764 mg sodium; 28 mg cholesterol.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 194 | 63% |
| Total Fat 22.07g | 28% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 72mg | 3% |
| Potassium 385mg | 11% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.69g | 1% |
| Protein 23.31g | 37% |
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