Turkey Almond Stir Fry

This turkey stir fry is a lean, fast weeknight dinner that comes together in about 15 minutes of actual cooking. Turkey breast tenderloins cut into cubes brown quickly over high heat, then mushrooms, onion, celery, and crisp snow peas go in one at a time, building layers of texture.

Adding each vegetable separately and stir-frying for just one minute keeps everything at its ideal doneness. The onion and celery soften slightly, the mushrooms pick up some color, and the snow peas stay bright green and snappy.

The sauce is simple but does its job. Chicken broth thickened with cornstarch, soy sauce, and ground ginger coats everything in a glossy, savory glaze. It comes together right in the pan after the vegetables are done. Toasted slivered almonds scattered on top add a nutty crunch that makes each bite more interesting.

Pro Tips

• Get the oil smoking hot before the turkey goes in. A hot pan sears the surface and keeps the cubes from releasing water and steaming.
• Have everything prepped and within arm’s reach before you start. Stir fry moves fast and there’s no time to chop once the wok is hot.
• Mix the sauce ingredients together in a bowl before you start cooking. Pouring in cornstarch dry creates lumps.
• Toast the almonds in a dry skillet until golden. Raw almonds taste flat and miss that roasted depth.

Variations

• Add red bell pepper strips with the onion for color and sweetness.
• Use chicken breast instead of turkey if that’s what you have on hand. Same timing applies.
• Swap the soy-ginger sauce for a teriyaki glaze and serve over noodles instead of rice.