Turkey Stir fry with Butternut Squash and Sugar Snaps or Snow Peas
Boil 4 ½ cups water with ½ tsp salt then add 2 cups brown rice. Let cook 30 minutes and set aside.
Next par boil 1 cup dice butternut squash for 10 minutes and 1 cups sugar snap peas.
Heat teaspoons sesame oil in 12 ‘ skillet or wok, add par boiled vegetables and stir for 5 minutes until well coated with oil. Add 2 cups cooked turkey in strips. In a small separate bowl, combine 1 ½ tablespoons non GMO cornstarch, 3 garlic cloves, minced, ¼ teaspoon crushed red pepper. ¼ teaspoon salt and 1 cup turkey or chicken broth . Add broth mixture to skillet or wok. Gently toss vegetables and turkey in sauce. Add 2 tablespoons of low sodium soy sauce.
Serve over brown rice.