Stir up a Teriyaki and turkey treat tonight!
Roasted white meat chicken and Asian-style vegetables in a sweet and spicy teriyaki sauce over brown rice.
Teriyaki Glazed Turkey with Oriental Veggies
1 Red chili
1 Garlic clove, crushed
1 Leek, trimmed and shredded
2 Carrots, peeled and cut into matchstick strips
1 teaspoon Cornflour
1 teaspoon Sunflower oil
1 tablespoon Sesame oil
3 tablespoon Dry sherry
1 tablespoon Sesame seeds
3 tablespoon Dark soy sauce
125 g/4 oz Broccoli, cut into tiny florets
125 g/4 oz Mangetout, cut into thin strips
350 g/12 oz Skinless, boneless turkey breast
2.5 cm/1 inch Root ginger, peeled and grated
Freshly cooked egg noodles
Sprinkling of sesame seeds
Halve, deseed and thinly slice the chili. Put into a small bowl with the garlic, ginger, soy sauce and sunflower oil. Cut the turkey into thin strips. Add t0 the mixture and mix until well coated. Cover with cling film and marinate in the refrigerator for at least 30 minutes.
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. Add the carrots, leek and broccoli and continue stir-frying for 2-3 minutes.
Blend the corn flour with 1 tablespoon of cold water to make a smooth paste. Stir in the sherry and marinade. Add to the wok with the mangetout and cook for 1 minute. stirring all the time until thickened. 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 the turkey and vegetables immediately with the egg noodles. Sprinkle with the sesame seeds.
These Teriyaki Glazed Turkey with Oriental Veggies will surely make your mouth and tummy happy! not only that, your guests will be begging you to make more!