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4 Servings, about 1/2 cup each
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes



    Chicken bouillon cube 1
    Hot water 1/2 cup
    Soy sauce 2 tablespoon
    Cornstarch 1 tablespoon
    Vegetable oil 2 tablespoons
    Garlic powder 1/2 teaspoon
    Turkey, cubed 1 pound
    Carrots, thinly sliced 1¾ cups
    Zucchini, sliced 1 cup
    Onions. thinly sliced 1/2 cup
    Hot water 1/4 cup


1. Combine chicken bouillon cube and hot water to make broth; stir until dissolved.

2. Combine broth, soy sauce, and cornstarch in small bowl. Set aside.

3. Heat oil in skillet over high heat. Add garlic and turkey. Cook, stirring, until turkey is thoroughly cooked and no longer pink in color.

4. Add carrots, zucchini , onion, and water to cooked turkey. Cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Uncover, bring turkey mixture to boil. Cook until almost all liquid has evaporated.

5. Stir in cornstarch mixture. Bring to boil, stirring constantly until thickened.

Note: Serve over steamed rice.


    Calories 195
    Total fat  9 grams
    Saturated fat  2 grams
    Cholesterol  44 milligrams
    Sodium 506 milligrams

United States Department of Agriculture, Center for Nutrition Policy and Promotion

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