Ingredients
1 tablespoon cornstarch1-1/4 cups reduced-sodium chicken broth1/3 cup plus 2 tablespoons mango chutney4-1/4 teaspoons reduced-sodium soy sauce1 teaspoon Chinese five-spice powder1 garlic clove, minced1 package (20 ounces) turkey breast tenderloins, cut into thin strips7 teaspoons sesame oil, divided1 large sweet red pepper, julienned1-1/2 cups fresh snow peas6 cups shredded cabbage
Preparation
In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five-spice powder and garlic.
In a large skillet, saute turkey in 3 teaspoons oil for 6-8 minutes or until no longer pink; set aside. In the same skillet, saute red pepper and snow peas in 2 teaspoons oil for 2-3 minutes or until crisp-tender. Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through.
Meanwhile, in a large nonstick skillet coated with cooking spray, saute cabbage in remaining oil for 5 minutes or until crisp-tender. Serve with turkey mixture.
