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