This recipe is a great way to mix it up and get a hearty serving of veggies and lean protein. You can make it as spicy as you’d like – it’s up to you. This is a great way to use up leftover turkey breast, too.


2/3 cup Chinese rice wine
1/3 cup low sodium soy sauce
1/3 cup low sodium chicken broth
3 tablespoons sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons thinly sliced green onions
2 tablespoons peanut oil
1 red bell pepper, stemmed, seeded and cut into strips
1 green bell pepper, stemmed, seeded and cut into strips
1 large, sweet onion, sliced lengthwise into strips
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced ginger
3/4 defrosted edamame
2 pieces Hayter’s Honey Garlic Breast Tenderloins, cut into strips



Method of Preparation

In a small bowl combine the rice wine, soy sauce, chicken broth, sugar, crushed red pepper flakes, green onion tops and chili garlic sauce. Set aside. Heat a wok or large nonstick skillet until very hot. Add the oil and, when very hot, add the stripes of turkey tenderloin. Cook until lightly browned. Add the red and green bell peppers and cook, stirring, for 2 minutes. Add the onion and cook, stirring, until just beginning to get tender, about 2 minutes longer. Then, add the garlic and ginger and cook until fragrant, stirring, about 10 seconds. Add the edamame and cook for 1 minute. Add the reserved rice wine-soy mixture and bring to a boil, stirring continually. Cook until veggies are crisp, and your sauce is at your desired consistency.


The longer you cool the veggies, the softer they will become and the more the sauce will reduce as well.

Serving Size 4