Turkey and garlic stir-fry

Skinless turkey breast has about the same amount of protein as lean beef, but contains less saturated fat than any other meat.

Turkey and garlic stir-fry


  • 3 teaspoons vegetable oil
  • 1 red capsicum (bell pepper), seeded and sliced
  • 1 yellow capsicum (bell pepper), halved, seeded and sliced
  • 3 cloves garlic, crushed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon bottled teriyaki marinade
  • 1 tablespoon grated fresh ginger
  • 500 g (1 lb) skinless, boneless turkey breast fillets, thinly sliced
  • 300 g (10 oz) spinach leaves, chopped


  1. Heat the vegetable oil in a wok or large non–stick frying pan over medium heat.
  2. Add the capsicum, garlic, lime juice, teriyaki marinade and ginger and stir–fry for 3 minutes, or until the capsicum is tender.
  3. Add the turkey to the pan and stir–fry for 3–4 minutes, then add the spinach and stir–fry for 1 minute, or until the spinach has wilted and the turkey is cooked.
  4. Serve immediately with steamed rice.

Serves 4
Preparation: 10 minutes
Cooking: 10 minutes


Low Fat No Fat Asian Cooking

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