Nutritional Information
| Calories | 350 | Fat | 8g |
| Protein | 24g | Cholesterol | 35mg |
| Carbohydrates | 41g | Sodium | 820mg |
| Fiber | 4g | Saturated Fat | 1g |
| Sugars | 11g |
Ingredients
2 cups JENNIE-O® Split Turkey Breasts
2 tablespoons HOUSE OF TSANG® sesame oil, divided
1 onion, cut into wedges
1 red bell pepper, cut into strips or chunks
6 green onions, cut diagonally
1 cup peapods
1 cup broccoli florets
½ cup HOUSE OF TSANG® KOREAN TERIYAKI™ stir-fry sauce
2 cups hot, cooked rice
Directions
Cook turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into pieces.
Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add cooked turkey. Stir-fry 2 to 3 minutes. Remove turkey from wok.
Heat remaining 1 tablespoon oil in wok. Add onion, bell pepper, green onions, peapods and broccoli. Stir-fry until vegetables are crisp tender. Stir in turkey and teriyaki sauce. Stir-fry until heated thoroughly.
Serve over hot rice.
Always cook to an internal temperature of 165°F.
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