1\/4 C. soy sauce
\n2 T. each ketchup, white wine vinegar and sugar
\n1\/2 C. fat-free chicken broth
\n2 T. cornstarch
\n2 C. cooked (leftover) turkey, cut into strips
\n1 T. vegetable oil
\n1 small sliced onion
\n1 medium sweet potato, peeled, halved and cut into 1\/4-inch slices
\n2 C. broccoli florets
\n1 large red bell pepper, cut into 1-inch pieces
\n1\/2 C. water<\/p>\n
In a small bowl for the sauce: Combine soy sauce, ketchup, vinegar, sugar, broth and cornstarch. In another small bowl, combine 2 T. sauce and turkey and marinate at room temperature 30 minutes. In a large nonstick skillet, heat oil over medium-high. Add onion; stir-fry 2 minutes. Add potato, broccoli and pepper; stir-fry 2 minutes. Add 1\/2 C. water; cover. Cook 6 to 8 minutes or until potato is tender. Stir remaining sauce. Add sauce along with turkey to skillet; cook, stirring 3 minutes or until thickened.<\/p>\n
Yield: 6 servings
\nCalories: 181
\nFat: 5g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. soy sauce 2 T. each ketchup, white wine vinegar and sugar 1\/2 C. fat-free chicken broth 2 T. cornstarch 2 C. cooked (leftover) turkey, cut into strips 1 T. vegetable oil 1 small sliced onion 1 medium sweet potato, peeled, halved and cut into 1\/4-inch slices 2 C. broccoli florets 1 large red bell pepper, cut into 1-inch pieces 1\/2 C. water In a small bowl for the sauce: Combine soy sauce, ketchup, vinegar, sugar, broth and cornstarch….<\/p>\n