Wild Turkey Teriyaki Skillet Supper

    1 lb turkey breast
    1 medium onion, cut in wedges
    2 tbsp canola oil
    1 pkg (16 oz) frozen broccoli, carrots & water chestnuts blend, thawed and drained
    2 cups cooked wild rice

    Seasoning Sauce: (whisk together; set aside)
    1/3 cup bottled teriyaki sauce
    1/4 cup creamy peanut butter
    3 tbsp water
    1 tsp ground ginger
    1 tsp red pepper sauce

Thinly slice turkey into strips; set aside. In large skillet, saute onion in oil; add turkey and cook 7-9 minutes. Add vegetables and wild rice; cover and cook until heated throughout. Stir in sauce to coat; cook 1 minute and serve.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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