Turkey Breast Fillet with Sweet and Sour Vegetables in Wok and Yellow Basmati Rice

5 from 3 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


Turkey breast fillet with vegetables:

  • 400 g Turkey breast fillet
  • 1 tbsp Dark soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Rice wine
  • 200 g Small mushrooms
  • 200 g 1 Red pepper
  • 200 g 1 yellow pepper
  • 150 g 1 green pepper
  • 150 g 1 Carrot
  • 100 g 1 Onion
  • 300 g 1 piece of pineapple
  • 50 g 2 spring onions
  • 1 clove of garlic
  • 1 Piece the size of a walnut Ginger
  • 1 Red chilli pepper
  • 1 tbsp Peanut oil

Sweet and sour sauce:

  • 250 ml Chicken broth
  • 4 tbsp Tomato ketchup
  • 2 tbsp Dark soy sauce
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Sweet chili sauce
  • 2 tbsp Light rice vinegar
  • 2 tbsp Brown sugar
  • 2 tbsp Tapioca starch
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Yellow basmati rice

  • 150 g Basmati rice
  • 350 ml Water
  • 0,5 tsp Salt
  • 1 tsp Ground turmeric


Turkey breast fillet with vegetables:

  • Wash the turkey breast fillet, pat dry with kitchen paper, first cut into slices and then into strips. Goes particularly well if the turkey breast fillet is a bit frozen. Marinate the turkey breast fillet strips with dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and rice wine (1 tbsp) for about 20 minutes. In the meantime, prepare the vegetables. To do this, clean the mushrooms (remove the stems, peel the clove of garlic and ginger and dice them finely. Clean / core the chilli pepper, wash and dice finely.) And brush. Clean the peppers, cut into strips, wash and cut into small diamonds. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossoms (approx. 4 - 5 mm thick) with the knife. Peel the onion, cut in half and cut into wedges / assemble apart. Cut the pineapple into cubes. Clean and wash the spring onions and cut diagonally into rings.

Sweet and sour sauce:

  • All ingredients (200 ml chicken broth / 1 teaspoon instant broth, 4 tablespoons tomato ketchup, 2 tablespoons dark soy sauce, 2 tablespoons sweet soy sauce, 2 tablespoons sweet chili sauce, 2 tablespoons light rice syrup, 2 tablespoons brown sugar, 2 tablespoons tapioca starch, 2 Put big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill) for the sweet and sour sauce in a tall container and mix well. Add the marinade later.

Turkey breast fillet with sweet and sour vegetables in a wok:

  • Heat the wok, add / heat peanut oil (1 tbsp), add the turkey breast fillet strips, fry vigorously / stir-fry and slide to the edge of the wok. Now gradually add the vegetables (ginger cubes + garlic clove cubes + chilli pepper cubes, mushrooms, paprika diamonds, carrot blossoms, onion wedges, spring onion rings and pineapple pieces) and fry / stir-fry. Deglaze / pour in the sweet and sour sauce and simmer / cook with the lid on for about 10 minutes.

Yellow basmati rice:

  • Bring rice (150 g) to the boil in water (350 ml) with salt (1 teaspoon) and turmeric (1 teaspoon), stir well and cook with the lid closed at the lowest temperature for about 20 minutes.


  • Press the rice into a funnel and turn it onto the plates. Add the turkey breast fillet with sweet and sour vegetables in the wok and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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