Teriyaki Turkey with Oriental Vegetables Recipe

Ingredients :

Serves 4

• 1 red chili

• 1 garlic clove, peeled and crushed

• 2.5cm / 1 inch piece root ginger, peeled and grated

• 3 tbsp dark soy sauce

• 1 tsp sunflower oil

• 350g / 12oz skinless, boneless turkey breast

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

• 2 carrots, peeled and cut into matchsticks

• 1 leek, trimmed and shredded

• 125g / 4oz broccoli, cut into tiny florets

• 1 tsp corn flour

• 3 tbsp dry sherry

• 125g / 4oz mangetout, cut into thin strips
  
  To serve :

• freshly cooked egg noodles

• sprinkling of sesame seeds

Method :

1. Halve, deseed and thinly slice the chili. Put into a small bowl with the garlic, ginger, soy sauce and sunflower oil.

2. Cut the turkey into thin strips. Add to the mixture and stir until well coated. Cover with cling film and marinate in the refrigerator for at least 30 minutes.

3. Heat a wok or large frying pan. Add 2 teaspoons of the sesame oil. When hot, remove the turkey from the marinade. Stir-fry for 2-3 minutes until browned and cooked. Remove from the pan and reserve. Heat the remaining 1 teaspoon of oil in the wok. Add the sesame seeds and stir-fry for a few seconds until they start to change color.

4. Add the carrots, leek and broccoli and stir-fry for 2-3 minutes.

5. Blend the corn flour with 1 tablespoon of cold water to make a paste. Stir in the sherry and marinade. Add to the wok with the mangetout and cook for 1 minute, stirring, until thickened.

6. Return the turkey to the pan and continue cooking for 1-2 minutes or until the turkey is hot, the vegetables are tender and the sauce is bubbling. Serve immediately with the egg noodles. Sprinkle with the sesame seeds.

Nutritional Facts per 100g :

energy 79kcals/335kj

protein 9g

carbohydrate 7g

fat 2g

fiber 1g

sugar 1.5g

sodium 0.2g

√  cow's milk-free    √  nut-free    √  seafood-free