Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 159 |
| Total Fat | 8 g |
| Saturated Fat | 0.5 g |
| Sodium | 630 mg |
| Total Carbohydrate | 6 g |
| Dietary Fiber | 2 g |
| Protein | 16 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Canola oil | 2 + 1 teaspoons |
| Boneless, skinless turkey breast, cut into ½-inch by 2-inch strips | ½ pound |
| Celery stalk, cut into ¼-inch by 2-inch strips | 1 |
| Green beans, trimmed and cut in half | 1 cup |
| Cornstarch | 1 teaspoon |
| Reduced-sodium soy sauce | 2 tablespoons |
| Garlic powder | ¼ teaspoon |
| Slivered almonds | 2 tablespoons |
Directions
- Heat 2 teaspoons oil in a large wok or nonstick skillet over medium-high heat. Add turkey strips and cook 4-5 minutes, until cooked through. Transfer to a plate and set aside.
- Add another teaspoon of oil to pan. Stir in celery and green beans, and cook 2-3 minutes, until tender-crisp.
- Reduce heat to low and return turkey to pan. Combine cornstarch, soy sauce, and garlic powder, and add to pan. Bring to a simmer and cook 1-2 minutes, until sauce begins to thicken.
- Sprinkle with almonds and serve.
Exchanges
3 very lean meats; 2 fats; 1 vegetable
Side Suggestions: White Rice