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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council