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“This a nice combination and quick and easy & satisfying. Make-ahead tip: Prepare vegetables; cover & chill up to 4 hours. Source Better Homes & Gardens.”

Ingredients Nutrition

  • 12 ounces turkey, cut in bite-size strips
  • 12 cup apricot nectar
  • 3 tablespoons soy sauce
  • 2 tablespoons rice or 2 tablespoons white vinegar
  • 1 tablespoon cornstarch
  • 14 teaspoon ground red pepper (cayenne)
  • 12 cup dried apricot halves, cut in half
  • 1 tablespoon cooking oil
  • 13 cup chopped onion
  • 2 cups fresh pea pods (thawed) or 2 cups frozen pea pods (thawed)
  • 12 small red pepper, cut into 1-inch strips
  • 12 small green sweet pepper, cut into 1-inch strips
  • 2 cups hot cooked couscous or 2 cups cooked rice


  1. For sauce, in a small bowl stir together nectar, soy sauce, vinegar, cornstarch, and ground red pepper; stir in apricots & set aside.
  2. Pour cooking oil into wok or large skillet. Add more oil as necessary during cooking.) Preheat over med-high heat. Stir-fry onion in hot oil for 1 minute. Add fresh pea pods (if using) and sweet pepper; stir-fry 1-2 minutes more or until crisp-tender. Remove vegetables from the wok.
  3. Add turkey to the hot wok. Stir-fry fro 2-3 minutes or until no pink remains. Push turkey from the center of the wok.
  4. Stir sauce & add to the center of wok. Cook & stir until thickened and bubbly. Return cooked vegetables to wok. Stir in frozen pea pods (if using). Stir all ingredients together to coat with sauce. Cook and stir 1 more minute or until heated through.
  5. Serve immediately over hot cooked couscous or fluffy white rice.

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