Just open the fridge and go to town making this throw-together curry. We prefer turkey, but if you like chicken, shrimp, even bean sprouts and carrots, by all means, add them. —Lauren Rush, Clark, New Jersey

Ingredients

• 1/2 teaspoon cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced fresh cilantro
• 1 tablespoon honey
• 1 teaspoon curry powder
• 1 teaspoon sesame or canola oil
• 1 garlic clove, minced
• 1/8 teaspoon crushed red pepper flakes, optional
• 1 tablespoon canola oil
• 1 large sweet red pepper, julienned
• 3 green onions, cut into 2-inch pieces
• 2 cups cubed cooked turkey breast
• 2 cups hot cooked brown rice

Directions

1. Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes.
2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.