K-12
Lunch
Turkey Enchilada with Tropical Salsa
Turkey Stir Fry
½
cup
Serving Size
This recipe was developed and approved by Joe Urban
Stir up a nutrition-packed meal with the great taste of turkey, plus veggies and a sweet-and-savory teriyaki sauce.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Canola Oil
50 Portions 1 cup
100 Portions 2 cups
Broccoli Florets
50 Portions 1 lb.
100 Portions 2 lbs.
Diced Onions
50 Portions 1 lb.
100 Portions 2 lbs.
Diced Green Peppers
50 Portions 1 lb.
100 Portions 2 lbs.
Soy Sauce, Low Sodium
50 Portions 1 cup
100 Portions 2 cups
Teriyaki Glaze, Low Sodium
50 Portions 1 cup
100 Portions 2 cups
Garlic Powder
50 Portions 2 Tbsp
100 Portions 4 Tbsp
Black Pepper
50 Portions 2 Tbsp
100 Portions 4 Tbsp
Water
50 Portions 2 cups
100 Portions 1 Qt
Directions Show More
- Thaw turkey in the cooler two days before use.
- Preheat skillet or braising pan to 375 degrees, add oil.
- Add broccoli, onion, and green peppers to braising pan. Cook for 5-7 minutes.
- Add turkey, soy sauce, teriyaki glaze, water, garlic powder, and black pepper to sautéed vegetable blend. Mix well and simmer for 10 minutes.
- Transfer stir fry mixture to hot holding cabinet.
- Serve over ½ cup cooked rice.
Nutrients per Serving Show More
Calories 175 kcal
Saturated Fat 0.33 g
Trans Fat 0 g
Total Fat 6 g
Cholesterol 55 mg
Calcium 8 mg
Total Dietary Fiber .5 g
Iron 0 mg
Sodium 633 mg
Sugars 3.75 g
Carbohydrate 7.75 g
Vitamin A 804 IU
Vitamin C 5 mg
Protein 23 g
Component
Meat/Meat Alt 2 oz. eq.
Grain 0 eq.
Vegetable ½ cup
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