I really like the rich taste of sesame oil in this Thai-inspired dish. If you don't have it, canola oil does the trick, too. To get a similar nuttiness, toss in a handful sliced almonds before serving. —Kelli Whiting, Fortville, Indiana

Ingredients

• 1 teaspoon cornstarch
• 1/2 cup water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon honey
• 2 teaspoons curry powder
• 1/8 teaspoon crushed red pepper flakes
• 2 teaspoons sesame or canola oil
• 1 medium sweet red pepper, julienned
• 1 small onion, cut into thin wedges
• 1 garlic clove, minced
• 2 cups shredded cooked turkey breast
• 1 green onion, sliced
• 2 cups hot cooked brown rice
• thinly sliced serrano pepper and toasted sesame seeds, optional

Directions

1. In a small bowl, mix the first six ingredients until blended. In a large skillet, heat oil over medium-high heat. Add red pepper and onion; stir-fry until crisp-tender. Add garlic; cook 1 minute longer.
2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Add turkey; heat through. Stir in green onion. Serve with rice. If desired, top with serrano pepper and sesame seeds.