Freeze it: To make slicing easier, freeze the turkey breast for about 30 minutes before cutting it into strips. Dial it down: Can’t take the heat? Add less cayenne for just a touch of sweet heat. Switch it up: Try any of your fave quick-cooking veggie combos. One idea: Snap peas, celery and orange pepper (a winning trio). Or, use a bag of frozen stir-fry veggies (factor in a few extra minutes of cooking time.)
- Hot Honey Sauce: In a small bowl, whisk together honey, oil, orange juice and cayenne pepper. Set aside.
- Stir-Fry: In a large nonstick skillet or wok, heat 1 tbsp of oil over medium-high heat. Season turkey with salt, add to skillet and stir-fry for 3 to 4 minutes, until turkey is cooked through. Transfer turkey to a medium bowl; cover with large plate to keep warm.
- Add remaining oil to the same skillet. Add broccoli, cabbage, red pepper and garlic. Stir-fry for 2 to 3 minutes until just tender crisp.
- Divide vegetables onto four plates, top with turkey and slivered almonds. Drizzle with hot honey sauce. Serve with optional garnishes of green onion and orange wedges.