Turkey Stir-Fry with Noodles in Chili-Orange Sauce
I have to say, Thanksgiving is my favorite holiday – all the family and friends! All the indulgent foods and desserts that make an appearance, as if to emerge from nowhere! That is, unless you’re the one cooking all day.
I don’t mind Thanksgiving Day cooking, but there have been many occasions that my husband and I have been on our own for the holiday, and hadn’t really wanted to put together the big Thanksgiving meal for just the two of us.
For me, it’s hard to completely ignore tradition, but I have the perfect solution if you don’t want to make the big meal, or if you’re just looking for something a little different to serve a small group: Turkey Stir-Fry with Noodles in Chili-Orange Sauce.
I’m thrilled to partner with Swanson® again this year as a blogger ambassador! Over the course of the next few months, I’ll create several holiday- and winter-themed recipes that incorporate a variety of Swanson® broth and stock products.
Ingredients
Instructions
for full instruction please see : www.azgrabaplate.com
I don’t mind Thanksgiving Day cooking, but there have been many occasions that my husband and I have been on our own for the holiday, and hadn’t really wanted to put together the big Thanksgiving meal for just the two of us.
For me, it’s hard to completely ignore tradition, but I have the perfect solution if you don’t want to make the big meal, or if you’re just looking for something a little different to serve a small group: Turkey Stir-Fry with Noodles in Chili-Orange Sauce.
I’m thrilled to partner with Swanson® again this year as a blogger ambassador! Over the course of the next few months, I’ll create several holiday- and winter-themed recipes that incorporate a variety of Swanson® broth and stock products.
Ingredients
- 6 ounces ramen noodles (if using flavored packages of ramen noodles, discard the flavor packets and use just the noodles)
- 5 tablespoons olive oil, divided
- 1/2 pound turkey breast cutlets, cut into bite-sized pieces
- 1/4 cup white onion, cut into thin strips
- 2 garlic cloves, minced
- 1 cup tri-color carrots, cut into thin rounds
- 1-1/2 cups Brussels sprouts, half cut into thin strips, and the remaining, separated into individual leaves
- 1-1/2 cups Swanson® Organic Chicken broth
- 3 tablespoons orange juice
- Zest of one large orange
- 3 tablespoons soy sauce, divided
- 1 tablespoon chili garlic sauce
- 1 tablespoon brown sugar
- 1-1/2 tablespoons cornstarch
- Salt and ground black pepper for seasoning.
Instructions
- Cook the noodles according to package directions. Drain and pat dry with a paper towel.
- Place a skillet over medium-high heat and add 2 tablespoons of the oil. When hot, add 1 tablespoon soy sauce and the noodles and cook for several minutes, stirring, until they begin to get a little crisp and sticky. Remove and set aside.
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for full instruction please see : www.azgrabaplate.com
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