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stir-frying
Devilled Turkey

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Comments: 1
 

Recipe

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

Yield: 4 servings
Prep time: 10 Mins
Cooking time: 15 Mins

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
  • ΒΌ tsp sweet paprika
  • 2 tbsp Worcestershire sauce
  • 1 fresh hot red chile, seeded and minced

Directions

1. 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.

2. 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.

3. 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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

163kcal (8%)
33mg (3%)
72mg (120%)
59mcg RAE (2%)
354mg
24mg
8g
10g
2g
16g
17mg (6%)
189mg (8%)
1g (5%)
7g (11%)
1mg (7%)
 

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  • theresadumais

    10.16.09 Flag comment

    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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