Turkey with Peas & Peppers

Turkey with Peas & Peppers

This is a colorful, healthy skillet that works great over rice, quinoa, barley, or whatever grain you like?


  • 10oz (300gr) turkey cutlets or tenderloin, cut into bite-size pieces
  • 1 onion, peeled, halved, thinly sliced
  • 1/2 green bell pepper, cut into strips, the strips cut in half
  • 2 cloves garlic, peeled, minced
  • 1 tbs ginger, peeled, minced
  • 4oz (125gr) cherry tomatoes, (about 1 cup), cut in half
  • 3oz (90gr) peas, about 3/4 cup, frozen, no sauce
  • 1/2 cup (4oz, 125gr) chicken broth
  • 1/2 tsp cumin
  • 1 tbs olive oil
  • 2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water


  • Heat olive oil in large skillet over medium-high heat. 
  • Add onion, pepper to skillet and stir-fry for 2 minutes. 
  • Add garlic, ginger, cumin and stir-fry another 2 minutes. 
  • Reduce heat to medium, add turkey and stir-fry until cooked through. 
  • Add chicken broth, peas, cover and simmer 5 minutes, until peas are hot. 
  • Add cherry tomatoes and heat through, about 1 minute. 
  • Stir in cornstarch / water mixture.
  • Serve over rice, barley, quinoa….


Substitute chicken breasts for turkey and 1/2 tsp powdered ginger (or less) for fresh.


Keywords: turkey, peas, peppers,

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