Just open the fridge and go to town making this throw-together curry. We prefer turkey, but if you like chicken, shrimp, even bean sprouts and carrots, by all means, add them. —Lauren Rush, Clark, New Jersey
Ingredients
- 1/2 teaspoon cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon minced fresh cilantro
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1 teaspoon sesame or canola oil
- 1 garlic clove, minced
- 1/8 teaspoon crushed red pepper flakes, optional
- 1 tablespoon canola oil
- 1 large sweet red pepper, julienned
- 3 green onions, cut into 2-inch pieces
- 2 cups cubed cooked turkey breast
- 2 cups hot cooked brown rice
Directions
- Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes.
- Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.
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