Sweet Peppers and Swiss Chard Turkey Stir-Fry
1 pound turkey tenderloins, cut into 1/4-inch strips
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
1 Tablespoon olive oil, divided
1 Medium red bell pepper, seeded & cut into 1/4-inch strips
1 Medium yellow bell pepper, seeded & cut into 1/4-inch strips
1 Pound Swiss chard, stalks removed & coarsely chopped
2 Tablespoons balsamic vinegar
2 Tablespoons sugar
In a medium bowl, toss turkey strips with salt and pepper.
Heat 2-teaspoons oil over medium-high heat. Saut turkey in hot oil for 4 to 5 minutes or until turkey is no longer pink in the center. Do not over cook. Remove turkey from the pan and set aside.
Add remaining 1-teaspoon oil to pan and saut peppers for 2 minutes. Gently fold in Swiss chard.
In a small bowl, combine vinegar and sugar; stir into vegetable mixture. Reduce heat to medium and stir-fry mixture 2 to 3 minutes or until vegetables are tender.
Return turkey to pan and heat well. Serve immediately.
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