SUBSCRIBE BY EMAILThanksgiving is right around the corner! Who will have a big bird cooking in the oven, with all the sides that go with it? My Turkey Stir-Fry with Noodles in Chili-Orange Sauce gives you a delicious option – a classic, with a twist – if you’re not down with spending your day cooking.
I have to say, Thanksgiving is my favorite holiday – all the family and friends! All the indulgent foods and desserts that make an appearance, as if to emerge from nowhere! That is, unless you’re the one cooking all day.
I don’t mind Thanksgiving Day cooking, but there have been many occasions that my husband and I have been on our own for the holiday, and hadn’t really wanted to put together the big Thanksgiving meal for just the two of us.
For me, it’s hard to completely ignore tradition, but I have the perfect solution if you don’t want to make the big meal, or if you’re just looking for something a little different to serve a small group: Turkey Stir-Fry with Noodles in Chili-Orange Sauce.
I’m thrilled to partner with Swanson® again this year as a blogger ambassador! Over the course of the next few months, I’ll create several holiday- and winter-themed recipes that incorporate a variety of Swanson® broth and stock products.
I’ve prepared oodles of dishes using Swanson broths and stocks, and I love that they’re made with premium-quality ingredients, perfectly seasoned to enhance whatever you’re cooking.
For my first recipe this year, I thought Turkey Stir-Fry with Noodles in Chili-Orange Sauce would be perfect for a classic-with-a-twist Thanksgiving meal.
Turkey? Check. Brussels sprouts? Check. Carrots? Check. Citrus and spices? Check!
To compliment the traditional ingredients of this dish, I included a flavorful sauce made using Swanson® Organic Chicken broth (this broth includes 1/3-less sodium than its regular broth).
I didn’t think I’d make stir-fry for Thanksgiving dinner, but when you’ve got many of the staples to include, it doesn’t seem so strange! Keep Turkey Stir-Fry with Noodles in Chili-Orange Sauce in mind even if you are making the traditional Turkey Day meal – it’s a great way to use up some leftover ingredients – and don’t forget the apple pie!
Check out a few of my recipes from last year that include Swanson products:
Wild Rice, Mushroom & Broccoli Skillet Side
Curried Vegetable & Chicken Tortellini Soup
Mini Turkey Cornbread Pot Pies
Serves 4
This is a fun twist on a classic Thanksgiving Day meal -- it's also the perfect way to use up your leftovers!
Save RecipeIngredients
- 6 ounces ramen noodles (if using flavored packages of ramen noodles, discard the flavor packets and use just the noodles)
- 5 tablespoons olive oil, divided
- 1/2 pound turkey breast cutlets, cut into bite-sized pieces
- 1/4 cup white onion, cut into thin strips
- 2 garlic cloves, minced
- 1 cup tri-color carrots, cut into thin rounds
- 1-1/2 cups Brussels sprouts, half cut into thin strips, and the remaining, separated into individual leaves
- 1-1/2 cups Swanson® Organic Chicken broth
- 3 tablespoons orange juice
- Zest of one large orange
- 3 tablespoons soy sauce, divided
- 1 tablespoon chili garlic sauce
- 1 tablespoon brown sugar
- 1-1/2 tablespoons cornstarch
- Salt and ground black pepper for seasoning
Instructions
- Cook the noodles according to package directions. Drain and pat dry with a paper towel.
- Place a skillet over medium-high heat and add 2 tablespoons of the oil. When hot, add 1 tablespoon soy sauce and the noodles and cook for several minutes, stirring, until they begin to get a little crisp and sticky. Remove and set aside.
- Combine the broth, orange juice, orange zest, remaining soy sauce, garlic chili sauce, and brown sugar. Whisk to combine until the brown sugar dissolves. Season with salt and black pepper.
- Add the cornstarch, a little at a time, to the mixture, whisking until combined and dissolved. Set aside.
- Add 2 tablespoons of the olive oil to a skillet over medium heat. When hot, add the turkey. Season with some salt and black pepper, and cook for several minutes, stirring occasionally until done. Remove the turkey from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet over medium heat. Add the carrots and the sliced Brussels sprouts (keep the individual leaves on hand) to the skillet and cook for several minutes, stirring occasionally, until they soften.
- Increase the heat to medium-high. Add the liquid mixture to the skillet, tossing with the vegetables.
- Add the turkey back to the skillet along with the noodles. Toss and cook for several minutes until the liquid is mostly absorbed. Add the Brussels sprouts leaves to the mixture. They will soften and turn bright green from the heat.
- Remove and serve warm.
Nutrition
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