turkey cutlet stir fry

4.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 163.1
  • Total Fat: 3.5 g
  • Cholesterol: 57.1 mg
  • Sodium: 92.8 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 25.6 g

View full nutritional breakdown of turkey cutlet stir fry calories by ingredient


I was looking for a low calorie option and made this recipe up on the spot. I was looking for a low calorie option and made this recipe up on the spot.
Number of Servings: 5


    1 tablespoon olive oil

    1.25 lbs. turkey breast cutlets sliced in to strips

    half of a large sweet red pepper chopped

    1 large onion roughly chopped

    6 cloves garlic diced

    half of a 10 oz. bag fresh spinach

    7 large mushrooms sliced

    2 stalks celery chopped

    red pepper flakes to taste

    white ground pepper to taste

    coriander to taste


1. heat olive oil in wok or large skillet

2. add turkey, onions, garlic, celery, and red pepper, and seasoning; stir fry until turkey is done

3. add mushrooms and spinach, cook until mushrooms are done

makes approximately 5 servings. Can be served over rice if you'd like.

Number of Servings: 5

Recipe submitted by SparkPeople user BARBD911.

Member Ratings For This Recipe

  • no profile photo

    This receipe was delicious! Adding the coriander and red pepper flakes was a special touch I would never of though of adding. I omitted the spinach and added chicken bouillon and a little water, and served it over whole-wheat pasta. - 10/12/09

  • no profile photo

    Very Good
    The overall recipe was wonderful, just not fond of turkey. Just gonna have to get used to it, since it is good for me... - 9/9/09

  • no profile photo

    You are so talented! I bought a really nice turkey london broil and had no idea what to do with it. Found your recipe and followed it except for the spinach (had none) but substituted cherry tomatoes. This was just fantastic! Never would have thought of red pepper flakes with turkey. So good! Thx!! - 7/20/07