Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 23 Times
Devilled Turkey
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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
- ¼ 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 commentWhat 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!