Mandarin Turkey Stir-Fry

MEAL IDEA: Serve with cooked carrots and boil-in-the-bag rice. Add fresh cut fruit and fortune cookies for dessert. *From Publix FamilyStyle magazine.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 teaspoons  maggi seasoning
• 1  teaspoon  minced garlic
• 1⁄8 teaspoon pepper
• 4 1⁄2 teaspoons ginger paste, divided
• 3⁄4 lb  turkey cutlets (or tenderloins)
• 2  tablespoons  sesame oil, divided
• 1 (11 ounce) can mandarin oranges (about 1 cup, undrained)
• 1 (12 ounce) package  fresh  stir fry vegetables (broccoli, carrots, snow peas, cabbage)
• 1 (8 ounce) can sliced water chestnuts (drained)
• 1⁄4 cup ponzu sauce
• 1  teaspoon cornstarch

Directions

1. Combine in medium bowl, Maggi, garlic, pepper, and 1 1/2 teaspoons ginger paste. Preheat large saute pan on medium-high 2-3 minutes. Cut turkey into 1" pieces; add to ginger mixture, turn to coat (wash hands).
2. Place 1 T. of the oil in pan; swirl to coat. Add turkey (wash hands); cook 3-4 minutes or until internal temperature reaches 165*F. Use a meat thermometer to accurately ensure doneness.
3. Meanwhile, drain oranges, reserving 2 T. juice; set oranges aside. Place juice and stir-fry vegetables and cook 2-3 minutes or until desired tenderness. Pat water chestnuts dry; stir in during last minute of cook time.
4. Combine ponzu sauce and cornstarch in small bowl. Pour over vegetables; cook 1-2 minutes, stirring often, or until sauce boils and thickens.
5. Return turkey to pan, add mandarin oranges; toss gently and serve.