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Ingredients

 
2 tablespoons vegetable oil, divided
2 cups turkey breast, cooked and cut into cubes
½ teaspoon seasoned salt
2 fluid ounces HOUSE OF TSANG® Teriyaki Sauce, divided
1 red bell pepper, cut into strips or chunks
1 yellow bell pepper, cut into strips or chunks
1 medium yellow onion, cut into rings
6 green onions, white and green parts cut diagonal
1 cup peapods
10 large mushrooms, sliced
2 cups hot, cooked rice

Directions

  1. Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add turkey; sprinkle with seasoned salt. Stir-fry 2 to 3 minutes. Sprinkle with 1 tablespoon teriyaki sauce; remove turkey from wok.

  2. Heat remaining 1 tablespoon oil in wok. Add bell peppers, yellow onion, green onions, peapods and mushrooms. Stir-fry until vegetables are crisp and tender.

  3. Stir in turkey; sprinkle with remaining 1 tablespoon teriyaki sauce. Stir-fry until heated thoroughly. Serve over hot rice.