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Turkey Breast with Sweet and Sour Vegetables and Spicy Yellow Rice

5 from 2 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Turkey breast with vegetables:

  • 200 g Turkey breast
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 Carrots approx. 150 g
  • 100 g Onions
  • 150 g Green paprika
  • 100 g Brown mushrooms
  • 200 g Fresh pineapple
  • 50 g Spring onions
  • 1 Large, red chilli pepper
  • 2 Garlic cloves
  • 1 piece Ginger approx. 2 cm
  • 2 tbsp Sunflower oil
  • 4 tbsp Cut coriander
  • 1 tbsp Tapioca starch

Sweet and sour sauce:

  • 500 ml Chicken broth (2 teaspoons instant)
  • 2 tbsp Tomato ketchup
  • 1 tbsp Brown sugar
  • 2 tbsp Light rice vinegar
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tsp Mild curry powder
  • 0,5 tsp Ground cumin
  • 0,5 tsp Ground coriander
  • 0,5 tsp Sambal oelek

Yellow spiced rice: (2 people)

  • 100 g Basmati rice
  • 225 ml Basmati rice
  • 0,5 tsp Salt
  • 1 tsp Turmeric
  • 0,5 Cinnamon stick
  • 4 Cloves
  • 25 g Soaked sultanas
  • 25 g Roasted pine nuts
  • 1 tbsp Cut coriander

Serve:

  • 2 Small tomatoes for garnish
  • 4 Rings of yellow snack peppers for garnish
  • 2 Leaflets Coriander for garnish

Instructions
 

  • Wash turkey escalope, dab well with kitchen paper and cut into strips. Peel the carrots with the garnish peeler, cut in half lengthways and cut diagonally into thin slices. Peel the onions, cut in half and then third and cut into wedges. Clean and wash the peppers and cut into diamonds. Clean / brush and quarter the mushrooms. Clean the pineapple and cut into small cubes. Clean and wash the spring onions and cut diagonally into pieces (2 - 3 cm long). Clean / core the chilli pepper, wash and cut into fine cubes. Peel and finely dice the ginger and garlic cloves. Made from chicken broth (500 ml / 2 tsp instant), tomato ketchup (2 tbsp), brown sugar (1 tbsp), light rice vinegar (2 tbsp), sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), mild curry powder (1 tsp ), Cumin (½ teaspoon), ground coriander (½ teaspoon) and sambal oelek (½ teaspoon) in a marinade. Heat sunflower oil (2 tbsp) in the wok, fry the turkey breast strips vigorously in it / stir-fry, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and slide to the edge of the wok. Now add the vegetables one after the other (chilli pepper cubes + garlic clove cubes + ginger cubes, onion wedges, carrot slices, paprika diamonds + spring onion pieces, mushroom quarters and pineapple cubes) and fry / stir fry. Deglaze / pour in the prepared sweet and sour sauce and simmer / cook with the lid closed for about 15 minutes. Fold in the cut coriander (4 tbsp) and thicken with the tapioca starch dissolved in a little cold water. As soon as the liquid starts to thicken, remove the wok from the heat.

Yellow spiced rice: (For 2 people!)

  • Soak the sultanas in warm water for about 10 minutes and drain. Roast pine nuts in a pan without oil and remove. Bring salt water (225 ml water / ½ teaspoon salt) with the rice (100 g), turmeric (1 teaspoon), cinnamon stick (½) and cloves (4) to the boil while stirring and cook on the lowest heat with a lid for about 20 minutes. Remove the cinnamon stick and cloves, add the sul-tanines, pine nuts and coriander (1 tbsp) and mix everything well.

Serve:

  • Press the rice rice into a cup rinsed with cold water and turn it onto the respective plate. Add the turkey breast with sweet and sour vegetables and garnish with tomato halves, snack paprika rings and coriander leaves, 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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