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Devilled Turkey

Updated February 23, 2016
(1 Votes)

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Serve these spicy stir-fried turkey strips as a healthy lunch or supper. Good with stir-fried spinach and rice or noodles.

4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time15 min

Cooking Time - Text15

Cooking Methodstir-frying

CostModerate

Easy

Total Timeunder 30 minutes

Recipe Coursemain course

Dietary Considerationhealthy

Mealdinner, lunch

Taste and Texturehot & spicy, savory

Ingredients

  • 2 tbsp olive oil
  • 1 lb (450g) turkey breast cutlets, cut into strips
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and cut into strips
  • 1 orange bell pepper, seeded and cut into strips
  • 1 garlic clove, minced
  • 3 tbsp fresh orange juice
  • 2 tbsp whole grain mustard
  • 2 tbsp mango chutney
  • ¼ tsp sweet paprika
  • 2 tbsp Worcestershire sauce
  • 1 fresh hot red chile, seeded and minced

Instructions

Heat the oil in a nonstick frying pan over a high heat. Add the turkey and cook, stirring often, about 5 minutes, until lightly browned. Transfer to a plate.

Add the onion and stir-fry about 2 minutes, or until it is just beginning to color. Add the red and orange peppers and garlic and stir-fry about 3 minutes.

Mix the orange juice, mustard, chutney, paprika, Worcestershire sauce, and chile together until well combined. Stir into the vegetables and return the turkey to the pan. Cook about 5 minutes or until piping hot and the turkey is opaque throughout. Serve hot.

Variation:

Devilled Chicken or Pork: Substitute strips of boneless and skinless chicken breast or pork tenderloin for the turkey.

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What an amazingly delicious dish for being so easy to prepare! It has so much flavor, and it's a really great way to prepare turkey tenderloins/breasts (which often can get dried out or just be hard to find a creative recipe for). A couple of changes I made: *I used pickapeppa sauce instead of worcestershire sauce because I am allergic to wheat, and most w.s. has wheat in it. I am not sure if that changed the original taste dramatically, but it was still really great. *I used two garlic cloves instead of one. *I couldn't find a red chile I was happy with at the grocery store, so I got hot mango chutney and omitted the red chile. It definitely still had some bite. *I sauteed the onions longer than three minutes because I like well-cooked onions. Thanks for such a great recipe!

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