Turkey Stir-Fry with Bok Choy

Shred turkey into large pieces and stir-fry them with bell pepper, mushrooms and bok choy for a delightful Asian-style meal.

Makes 4 servings


  • 1 cup jasmine rice
  • ¾ cup reduced-sodium chicken broth
  • 310 cup soy sauce
  • 3 tbsp packed light brown sugar
  • 1 tbsp dry sherry or balsamic vinegar
  • 2 ½ tsp cornstarch
  • 2 tsp refrigerated stir-in ginger paste
  • ¾ tsp crushed red pepper
  • ⅛ tsp Asian sesame oil
  • 3 heads baby bok choy
  • 4 tbsp canola oil, divided
  • 1 (3.2-ounce) container shiitake mushrooms, stems removed; caps cut into strips
  • 1 medium red bell pepper, seeded and cut into strips
  • 12 oz cooked Herb-Roasted Turkey, shredded into wide pieces
  • Bias-sliced green onions, for garnish
  • Toasted sesame seeds, for garnish


  1. Cook rice according to package directions. Cover and keep warm.
  2. Meanwhile, stir together chicken broth, soy sauce, brown sugar, dry sherry or balsamic vinegar, cornstarch, ginger paste, crushed red pepper and sesame oil; set aside.
  3. Cut bok choy white portions from green leafy portions. Cut white portions crosswise into slices. Set aside white and green leafy portions separately.
  4. Heat 2 teaspoons oil in a nonstick wok or large nonstick skillet over medium-high heat. Add mushrooms; stir-fry for 2 to 4 minutes or until lightly browned. Transfer to a bowl; set aside.
  5. Add remaining 2 teaspoons oil to wok or skillet. Add bell pepper; stir-fry for 1 minute. Add white portions of bok choy and stir-fry for 2 to 3 minutes or until crisp-tender.
  6. Push vegetables to edge of wok or skillet. Stir broth mixture and add to center of wok or skillet; bring to boiling. Stir in mushrooms, turkey and green portions of bok choy; cook and stir for 1 minute or until bok choy leaves begin to wilt and sauce is slightly thickened. Serve over rice. Garnish with green onions and sesame seeds.

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