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Turkey Teriyaki With Bell Peppers Over Rotini |
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My family could eat this dish every night of the week. Teriyaki dishes are favoured whether it’s with poultry, meat or fish. Avoid the bottled teriyaki sauces, which contain excess sodium and preservatives and never taste as good.
Sauce:
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup low sodium soy sauce
1 tbsp sesame oil
1 tbsp cornstarch
1-1/2 tsp minced garlic
1-1/2 tsp minced ginger root
12 oz rotini pasta
12 oz cubed leftover turkey breast
1 cup thinly sliced sweet red peppers
1 cup thinly sliced sweet yellow peppers
1 cup halved snow peas
2 tsp sesame seeds
Garnish:
1/4 cup fresh chopped coriander or parsley |
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- Sauce: In bowl, whisk together all sauce ingredients until smooth.
- In large pot of boiling water, cook rotini for 8 to 10 minutes or until tender but firm; drain.
- In wok, or large non-stick frying pan, sprayed with cooking spray, add peppers, snow peas and sesame seeds; cook for 2 minutes or until vegetables are tender-crisp. Add sauce and turkey cubes; cook for 2 minutes or until thickened and bubbly.
- In serving bowl, toss pasta with turkey-vegetable mixture. Serve immediately.
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Nutritional Analysis per Serving
| Calories |
365 |
| Protein |
22 g |
| Fat |
4.6 g |
| Saturated Fat |
0.7 g |
| Carbohydrates |
59 g |
| Cholesterol |
33 mg |
| Sodium |
403 mg |
| Fiber |
2.3 g |
Makes 6 servings
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