After all the turkey on Thanksgiving, try something a little different with leftovers.  You can use chicken or turkey with this recipe.

1 lb. ground chicken or turkey breast, or thinly sliced chicken breast

3 cloves garlic, (thinly sliced)

½ lg. sweet onion (purple or other), thinly sliced

1 red bell pepper (thinly sliced)

1 yellow bell pepper (thinly sliced)

2 carrots (thinly sliced)

3 stalks celery (thinly sliced)

3 cups snow peas

2 Portobello mushrooms (thinly sliced, or 1 cup regular mushrooms)

3 Tbsp. soy sauce (or similar, such as Bragg’s Liquid Aminos)

fresh ginger grated (if available)

orange or lemon zest (to taste)

white, red or black pepper (to taste)

Directions:

In a large, high-sided skillet, brown meat with garlic & ginger. Remove from pan and set aside. Add veggies; season with soy & spices. Sauté until crisp and tender. Return meat to pan with vegetables. Toss and serve with brown rice for a healthy meal.

Serves 4 (2 cups each)