Sticky turkey and orange stir fry
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | 290Kcals | Carbohydrates | 24.9g |
| Protein | 31.5g | Sugars | 19.6g |
| Total fat | 7.8g | Salt | 1.7g |
| Saturated fat | 1.3g | Fibre | 4.1g |
Serves: 4
Preparation time: 15 mins
Cooking time: 10 mins
Ingredients
2 tbsp soy sauce
finely grated rind and juice of 1 large orange
2 tbsp runny honey
1 tbsp wholegrain mustard
450g British turkey escalopes, cut into strips
2 large carrots, thinly sliced
175g broccoli, cut into small florets
2 large red peppers, deseeded and cut into chunks
1 tbsp each sesame oil and sunflower oil
2 tsp each minced garlic and ginger
4 spring onions, sliced
1 tbsp cornflour
Method
In a small bowl mix together the soy sauce, orange rind and juice, honey and mustard. Stir in the turkey and set aside.
Heat the oil in a wok or large frying pan and stir-fry the carrots and broccoli for 3 minutes over a high heat. Remove the turkey with a slotted spoon and add to the wok [reserving the remaining marinade]. Add 2 tbsp water, the minced garlic and ginger, spring onion and red pepper to the wok and stir fry for 4 minutes.
Mix the cornflour with the reserved marinade to a smooth sauce, pour over the turkey mixture and stir-fry for 1-2 minutes until the broccoli is tender and the sauce thickened to a glaze. Serve with noodles or rice.
© Phil Vickery
We love British Turkey because... it's nutritious
We love British Turkey because... it's delicious
We love British Turkey because... it's incredibly versatile
