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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cup | Rice, brown, medium-grain | 1 1/2 | pound | Fort McCoy - Green Beans, Italian Cut, Frz | 3 | tablespoon | vegetable oil | 1/2 | teaspoon | sugar | 3/4 | unit, yield from 1 lb raw | 99% fat free ground turkey breast | 1 | clove | garlic minced | 1/2 | medium (3-3/4\" long) | Dill pickles | 2 | teaspoon | Asian Chili Sauce | 1 | cup | chicken broth, fat free, low sodium | 2 | tablespoon | soy sauce (reduces sodium) | 2 | tablespoon | Dry Sherry | 2 | teaspoon | Cornstarch |
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Steps
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Sequence
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Step
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| | 1 | Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.
Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.
Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.
Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice. |
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