3 tbsp. light brown sugar
1 tsp. minced peeled fresh ginger
1/4 tsp crushed red pepper
1/2 cup rice vinegar
3 tbsp. low-medium soy sauce
2 tbsp. water
1 tbsp. crunchy peanut butter
2 tsp. veg oil
1 lb. (1/4-inch thick) turkey breast cutlets
2 garlic cloves, minced
4 cups cooked rice
1/4 cup chopped green onions
3 tbsp. chopped unsalted, dry-roasted peanuts
Sliced green onions
| | Combine first 7 ingredients in a bowl; stir with a whisk until blended. Heat oil in a large, nonstick skillet over medium -high heat. Add turkey & garlic & stir fry 3 minutes or until turkey is done. Add rice & stir fry for 2 minutes.
Remove mixture from skillet; keep warm.
Add vinegar mixture to skillet and stir-fry for 1 minute. Remove from heat. Stir in 1/4 cup chopped green onions and peanuts.
Garnish with sliced green onions, if desired. Yield: 6 servings
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