Persian Turkey Stir Fry

Serves 4

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  • 2 teaspoons paprikaTurkey Persian Stir Fry
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 lb. Turkey Breast cut into ½ inch strips
  • 2 tablespoons oil
  • ¾ cup carrots, julienne sliced
  • ¾ cup of each, green pepper and red sweet pepper,  julienne sliced
  • ½ cup onions, chopped
  • White rice – Cook per directions on package
  • ½ cup cashews


  1. In a self-closing plastic bag, combine paprika, onion and garlic powders, cumin, ginger, salt, pepper and turkey strips.  Close bag and shake mixture to coat Turkey strips. Refrigerate overnight.
  2. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat.
  3. Add turkey mixture and stir-fry about 2 to 3 minutes until meat loses pink color.  Remove from pan.  Add remaining oil and stir-fry carrots and green pepper 1 to 2 minutes.  Remove from pan.  Add onions and stir-fry 3 minutes.
  4. Combine turkey, carrots and green and red pepper with onions.  Stir-fry 1 minute or until turkey is heated through.
  5. Serve over rice and sprinkle with cashews
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