Wednesday, February 1, 2012

Hawaiian Turkey Stirfry

Here is a Weight Watchers recipe. It's from the book Weight Watchers' Simply the Best : 250 Prizewinning Family Recipes I used chicken instead of turkey, since that's what I had on hand.

Hawaiian Turkey (Chicken) Stirfry


1 tsp canola oil
2 carrots, julienned
2 celery stalks, sliced
2 onions, chopped
2 Tbsp flour
1 cup low-sodium chicken broth
2 cups cubed cooked skinless turkey breasts (or chicken)
2 cups sliced mushrooms
1 20-ounce can unsweetened pineapple chunks (with juice)
1 tsp dried thyme leaves
1/4 tsp dried sage

In a large skillet, heat oil. Add carrots, celery and onions. Cook, stirring as needed until softened (6-8 minutes).

In a small bowl, combine the flour with 2 Tbsp cold water, mix into a smooth paste. Gradually add chicken broth, and mix until smooth. Pour into the skillet, cook stirring constantly until the mixture boils and thickens (2-3 minutes). Stir in the turkey, mushrooms, pineapple and it's juice, thyme and sage. Bring to a boil. Reduce the heat and simmer, covered, until heated through (3-4 minutes).

Serve on top of rice.


I had high expectations of this recipe... I love pineapple, carrots, celery, and pretty much everything in it. It was good, but bland. I did have to add a little extra broth, just to give it more moisture. I think I adding some teriyaki sauce would make it a super yummy recipe, and compliment the existing ingredients. I did like that it was healthy (but what stir fry isn't, that isn't overloaded in sauce). I think I will try it again, but with some tweaks.

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