John Myers
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Diced Turkey Breast with Strips of Vegetables
The perfect diced turkey breast with strips of vegetables recipe with a picture and simple step-by-step instructions.
Turkey breast cubes:
- 200 g Turkey breast fillet
- 1 tbsp Dark soy sauce
- 1 tbsp Ketchup Manis
- 1 tbsp Sweet hoisin sauce
- 1 tbsp Rice wine
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 10 g Tempura flour
- 2 tbsp Peanut oil
- 100 ml + marinade (½ teaspoon instant stock) Chicken broth
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tsp Mild curry powder
- 0,5 tsp Ras el Hanout (Arabic seasoning mix)
Vegetable strips:
- 300 g Bean sprouts
- 100 g 1 Möhre
- 100 g Sugar snap
- 100 g 1 Zwiebel
- 75 g 2 Frühlingszwiebeln
- 29 g 1 rote Chilischote
- 1 Knoblauchzehe
- 1 Stück Ingwer
- 2 tbsp Cut coriander
- 100 ml Chicken broth (½ teaspoon instant broth)
- 1 tbsp Ketchup Manis
- 1 tbsp Sweet hoisin sauce
- 1 tbsp Rice wine
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 Teaspoon (alternatively ½ teaspoon instant chicken broth) Glutamate
Serve:
- 2 * ½ Strauchtomate zum Garnieren
Turkey breast cubes:
- Wash the turkey breast fillet, pat dry with kitchen paper and cut into cubes. Marinate the turkey breast fillet cubes (approx. 22 pieces) with dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), sweet hoisin sauce (1 tbsp) and rice wine (1 tbsp) for about 20 minutes. In the meantime, prepare the vegetables. Put the marinated turkey breast cubes in a sieve and collect the marinade. Moisten the turkey breast fillets with dissolved tempura flour, then fry them vigorously in a wok with hot peanut oil (2 tbsp) / stir-fry and repeatedly pour over / deglaze with chicken stock (100 ml + marinade). Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), mild curry powder (½ teaspoon) and Ras el Hanout (½ teaspoon). Let everything stew for 4 – 5 minutes and then remove from the wok.
Vegetable strips:
- Wash the bean sprouts and drain well. Peel the carrot with the peeler, cut into 3 parts and cut the parts into carrot sticks. Clean / remove the threads from the sugar pods, cut in half at an angle, wash and drain well. Peel the onion, cut in half and cut into slices / strips / assemble apart. Clean and wash the spring onions, first cut into pieces and then into strips. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic clove and ginger. Wash the coriander, shake dry and cut. Put the vegetables (chilli peppers + garlic clove cubes + ginger cubes, carrot sticks + onion strips, spring onion strips + sugar snap peas and soybean sprouts and coriander cut) one after the other in the wok and fry. Again and again with the chicken stock (deglaze / pour on 100 ml. With sweet soy sauce (1 tbsp), sweet hoisin sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill Season (2 big pinches) and glutamate (½ teaspoon) and let simmer / cook for 5 – 6 minutes.
Serve:
- Put the seared turkey breast cubes into the vegetables / mix in, briefly heat everything, divide between 2 plates and garnish with half a vine tomato each, serve.
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