Turkey and Summer Squash Stir Fry

3 Tbsp. / 45 mL Watkins Spicy Garlic Soy Sauce
3 Tbsp. / 45 mL Rice Wine Vinegar
2 teas. / 10 mL Sugar
1 lb. / 454 g Turkey Cutlets or Turkey Breast, cut into 3x1/2 inch / 7.5 x1 cm strips
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
1 Large Onion, halved and sliced
3 Green Onions, chopped
2 Medium Zucchini (about 1 lb. / 454 g), halved lengthwise and cut into 1/4 inch / 0.5 cm slices
1/2 Cup / 125 mL Water
2 teas. / 10 mL Watkins Ginger
1 teas. / 5 mL Cornstarch

With hot cooked rice In medium bowl, combine soy sauce, vinegar and sugar. Add the turkey strips and marinate in refrigerator at least 30 minutes. Heat a large non stick skillet or wok over high heat. Add 1 tbsp. / 15 mL oil and heat until hot. Add onions and stir fry for 1 minute. Add zucchini and summer squash and stir fry an additional 4 to 5 minutes or until crisp tender. Transfer to a bowl and set aside. Drain turkey strips; reserve marinade. Add water, ginger and cornstarch to marinade. Add remaining oil to skillet and reduce heat to medium-high. Add turkey strips to skillet and cook, stirring often, until turkey is cooked through, about 4 minutes. Return vegetables to skillet; stir in marinade mixture. Cook until sauce begins to boil and thicken. Spoon rice into bowls and top with stir-fry mixture. Makes 6 servings.

Nutritional Information Per Serving:
Calories 200, Protein 25g, Carbohydrates 9 , sodium 520mg, Fat 7g, Saturated Fat 1g, cholesterol 52mg, Dietary Fiber 2g

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