3 tablespoons light brown sugar
1 teaspoon minced, peeled ginger
¼ teaspoon crushed red pepper
½ cup unseasoned rice vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons water
1 tablespoons crunchy peanut butter
2 teaspoons canola oil
1 pound turkey breast cutlets, cut into strips
2 garlic cloves, minced
4 cups cooked brown rice
½ cup finely shredded carrot
¼ cup chopped green onion
3 tablespoons chopped, dry-roasted, unsalted peanuts
Combine sugar, ginger, red pepper, vinegar, soy sauce, water and peanut butter in small bowl and whisk until blended.
Heat oil in skillet, add turkey and garlic and stir-fry until turkey is no longer pink (3 minutes).
Add rice and stir-fry 2 minutes. Remove from pan; keep warm.
Add vinegar mixture to skillet and bring to a boil; cook for 3 minutes. Return turkey mixture to skillet, stir to coat. Add carrots. Remove from heat and add green onions and peanuts.
Garnish with additional green onions and peanuts if desired.
Yield: 6 servings (1 cup each), 318 calories, 18% fat.