Curried Turkey Stir-Fry

 

1 3/4

cups uncooked instant brown rice

2

cups water

1/4

teaspoon salt

2

teaspoons vegetable oil

1

lb turkey breast strips for stir-fry

1

medium red bell pepper, cut into thin strips

2

cups small broccoli flowerets

1 1/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

4

teaspoons cornstarch

4

teaspoons curry powder

1/2

teaspoon ground ginger

1/4

teaspoon salt

• 1 Cook brown rice as directed on package, using water and 1/4 teaspoon salt.
• 2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5 to 8 minutes, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 minutes.
• 3 In small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling; reduce heat. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.