When people try this dish, they ask for the recipe, just as I did when I first tasted it at my friend’s house. With its delicious lemon sauce, the skillet dinner is sure to satisfy, and it’s such a great dinner for the busiest of nights.
—MAY EVANS CORINTH, KY
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
2 teaspoons cornstarch
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon soy sauce
1 pound turkey breast tenderloins, cut into 1/2-inch strips
1 garlic clove, minced
2 tablespoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 jar (2 ounces) sliced pimientos, drained
1. In a bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.
Per 1 1/4 cups: 205 cal., 9g fat (1g sat. fat), 56mg chol., 204mg sod., 5g carb. (1g sugars, 1g fiber), 28g pro.
Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1 vegetable.