Peruvian Stir-Fried Turkey

Strips of lean turkey breast flash-sautéed with crisp bell peppers, red onions, and Roma tomatoes over fluffy jasmine rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Peruvian
• Difficulty: Easy
• Cost: $3.21/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Saturated-Fat
• Low-Sugar
• Low-Cholesterol
• Halal
• Low-Fat
• Low-Calorie

Tags

• stir-fry
• quick
• healthy
• tangy

Ingredients

• 1 pound turkey breast (sliced into thin strips)
• 1 cup jasmine rice (uncooked)
• 1 tablespoon olive oil
• 1 red onion (cut into thick wedges)
• 1 red bell pepper (sliced)
• 3 Roma tomatoes (cut into wedges)
• 2 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Combine jasmine rice and 2 cups of water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes until tender and water is absorbed.
2. Toss sliced turkey breast strips with cumin and half of the salt.
3. Heat olive oil in a large wok or skillet over high heat. Add turkey and sear vigorously for 3 to 4 minutes until lightly browned and cooked through to 165 degrees Fahrenheit, then transfer to a plate.
4. In the same hot pan, add red onion and red bell pepper; stir-fry for 2 minutes until slightly softened with charred edges. Add Roma tomatoes, red wine vinegar, and remaining salt, cooking for 1 minute until fragrant.
5. Return turkey to the pan, toss with fresh cilantro, and serve hot over portions of jasmine rice.

Notes

A low-sodium, poultry-based take on the classic Lomo Saltado.

Nutrition (per serving)

• Calories: 344
• Protein: 27.6 g
• Carbohydrates: 48.8 g
• Fat: 3.6 g
• Fiber: 2.3 g
• Sodium: 812 mg
• Saturated Fat: 0.5 g
• Sugar: 5.3 g
• Cholesterol: 52 mg