General Tso's Turkey
- Number of Servings: 6
Ingredients
Turkey breast meat, 1.5 lbsSoy Sauce, 1 Tbsp Rice Wine Vinegar, 2 tsp Ginger, ground, .1 tsp Cornstarch, 1 tsp Orange Peel, 1 tbspPepper, black, 1 dash Sesame Oil, 1 1tsp Sweet Red Bell Pepper, fresh, 1 medium, chopped4 baby carrots, choppedDried Minced Onion, 1 tsp Hot Chili Peppers, 2 pepper *Splenda, 4 tsp Canola Oil, 3 tbsp
I used fresh, skinless, boned Turkey breast. Cut into 2" long strips. Mix next 7 ingredients in an air-tight bowl; add turkey strips. Marinate overnight.
Next day, chop 1 Red Bell Pepper, 3-4 small carrots and place in bowl with Dried Minced Onion.
I use a Wok. Heat 1 T. oil at 350 degrees. Put vegetables in Wok after oil is hot. Stir regularly about 5 minutes.
Next, turn the temperature up to 400 degrees (don't forget to stir), add rest of oil and then add all of meat mixture and marinade. Stir, cook 10 mins. You might need to turn down the temperature.
It's done! Add Splenda to taste. I added some Chipotle powder to make it spicier, but if you buy the right hot dried chilis, maybe you won't need to.
I served with brown rice; for me, 1/3 c. brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user SERRA55.
Next day, chop 1 Red Bell Pepper, 3-4 small carrots and place in bowl with Dried Minced Onion.
I use a Wok. Heat 1 T. oil at 350 degrees. Put vegetables in Wok after oil is hot. Stir regularly about 5 minutes.
Next, turn the temperature up to 400 degrees (don't forget to stir), add rest of oil and then add all of meat mixture and marinade. Stir, cook 10 mins. You might need to turn down the temperature.
It's done! Add Splenda to taste. I added some Chipotle powder to make it spicier, but if you buy the right hot dried chilis, maybe you won't need to.
I served with brown rice; for me, 1/3 c. brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user SERRA55.
Nutritional Info Amount Per Serving
- Calories: 207.7
- Total Fat: 9.7 g
- Cholesterol: 48.8 mg
- Sodium: 1,304.6 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.4 g
- Protein: 20.1 g
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