Turkey Tenderloin and Vegetable Stir-Fry
Cauliflower "Rice" with Walnuts
Ingredients
- 1 (14.5-oz) can chicken broth
- 4 cloves garlic, minced
- 2 Tbsp cornstarch
- 2 Tbsp soy sauce
- ½ tsp crushed red pepper
- ¼ tsp salt
- 1½ lb turkey tenderloin, cut into 2-inch strips (or use boneless, skinless chicken breasts
- 1 Tbsp dark sesame oil, divided
- 1 (16-oz) pkg frozen vegetable stir-fry medley
Instructions
- Stir together broth, garlic, cornstarch, soy sauce, pepper, and salt in a bowl.
- Cook turkey in ½ Tbsp hot oil in a large skillet over medium-high heat 4 minutes or until browned. Remove from skillet.
- Cook stir-fry medley in ½ Tbsp hot oil in skillet 3 minutes. Add broth mixture, and cook 4 minutes or until thickened. Add turkey; cook until turkey is done.
Side Dish Ingredients
- ½ cup chopped walnuts
- 2 (12-oz) pkg frozen riced cauliflower (such as Green Giant)
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 2 to 4 minutes or until golden and fragrant.
- Meanwhile, cook cauliflower according to package directions. Sprinkle with nuts and salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
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