Ingredients
| 1 | (10-ounce) packageJENNIE-O® Turkey Breast Cutlets |
| 1 | tablespoon olive or vegetable oil |
| 1 | medium carrot, cut into thin diagonal slices |
| 1 | small red onion, cut into narrow wedges |
| ½ | teaspoon finely chopped gingerroot |
| ½ | teaspoon finely chopped garlic |
| 2 | tablespoons chicken broth or water |
| 1 | cup fresh or frozen sugar-snap peas or peapods |
| 1 | tablespoon HOUSE OF TSANG® Ginger Flavored Soy Sauce |
| 2 | tablespoons HOUSE OF TSANG® Sweet & Sour Stir-Fry Sauce |
| 1 | tablespoon sesame seeds, toasted |
| Hot, cooked rice | |
| Green onion curls, if desired |
Directions
Prepare turkey breast cutlets according to package directions.
Meanwhile, in medium skillet, heat oil over medium-high heat. Stir-fry carrot and onion 1 minute. Add gingerroot and garlic; stir-fry 1 minute longer. Stir in broth.
Cover skillet. Steam 2 minutes. Add peas and soy sauce. Stir-fry 2 minutes longer or just until vegetables are crisp and tender. Stir in sesame seeds. Arrange turkey and vegetables over hot rice. Garnish with green onion curls, if desired.