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1 tablespoon vegetable oil
1/2 cup chopped onion 3 cloves garlic, minced 1/2 pound sugar snap peas 1/2 cup shredded carrots 1 cooked turkey tenderloin, cubed (about 2 to 3 cups) 3/4 cup reduced-sodium chicken broth 1/4 cup rice vinegar (regular or seasoned) 2 tablespoons sugar 2 tablespoons reduced-sodium soy sauce 1 teaspoon crushed red pepper or crushed hot chili flakes 1 cup regular rice, cooked according to package directions 2 tablespoons freshly chopped basil leaves Salt and freshly ground black pepper Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add snap peas and carrots and cook 2 minutes. Add turkey and cook 1 minute, until golden brown on all sides. In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes. Add mixture to pan and bring to a simmer. Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper.
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