Cashew Basil Turkey Stir Fry
Adapted from Eating in the Middle: A Mostly Wholesome CookbookPacked with flavor and red bell pepper, this lightened up cashew basil turkey stir fry is a delicious weeknight meal ready in 20 minutes or less.
Servings 4 servings
- 1/3 cup unsalted cashews
- ¼ cup low sodium chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons tamari (or soy sauce)
- 1 teaspoon raw sugar
- 1 teaspoon cornstarch
- ½ teaspoon red pepper flakes
- 2 teaspoon vegetable oil
- ½ cup fennel bulb, diced
- 1 cup red bell pepper, diced
- 1 pound ground turkey (or chicken)
- ½ cup fresh basil, roughly chopped
- Serve over rice or in lettuce cups
Heat oven to 350 degrees F. Spread the cashews out on a foil lined baking sheet and bake for 10 minutes. Remove and let cool.
Whisk together the broth, hoisin sauce, tamari, sugar, and cornstarch.
Heat the olive oil in a large skillet over medium heat. Saute the fennel for 1 minute, then add the bell pepper and saute another 30 seconds. Stir in the ground turkey and cook until browned, about 4-6 minutes.
Stir the sauce into the mixture and cook until thickened, about 2 minutes. Stir in the fresh basil.
Serve over rice or in individual lettuce cups. Top with a sprinkling of cashews to taste.
Calories: 272kcal | Carbohydrates: 11g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 466mg | Potassium: 434mg | Fiber: 1g | Sugar: 7g