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Turkey Curry with Lychees

1 Tbsp curry powder
2 tsp finely chopped gingerroot
1 lb. turkey cutlets, cut into ¼4 X 2" strips
1 tsp canola oil
½ cup sugar snap peas
1 sweet red pepper, cut into 1" pieces
½ zucchini, cut into 1/2" cubes
½ cup thickly sliced scallions
3 Tbsp reduced-fat chicken broth
½ cup fresh or canned lychees
hot cooked rice

On a sheet of waxed paper, mix the curry powder and ginger; add the turkey and turn to coat the strips with the spices.

In a wok or large nonstick skillet, warm the oil over medium-high heat. Add the turkey and stir-fry until it is no longer pink, about 5 minutes.

Add the peas, peppers, zucchini, scallions and broth. Stir-fry until the vegetables are crisp-tender, about 2 minutes. Stir in the lychees and serve immediately over the hot rice.

Servings: 4

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