Meals and Courses

  • 375 g (12 oz) boneless, skinless turkey breast, cut into large chunks or strips
  • grated rind and juice of 2 oranges
  • 1 tablespoon cornflour
  • 1 tablespoon vegetable oil
  • ½ red pepper, cored, deseeded and cut into strips
  • ½ green pepper, cored, deseeded and cut into strips
  • 3 celery sticks, cut into cubes
  • 125 g (4 oz) carrots, cut into thin slices
  • salt and pepper
  • 1 tablespoon light soy sauce
  • 2 tablespoons orange juice

Make the marinade first. Mix together the soy sauce and orange juice in a bowl or shallow dish. Add the turkey to the marinade, cover with clingfilm and leave to marinate in the refrigerator for 30 minutes.

Mix the orange juice with enough water to make 150 ml (¼ pint). Add the cornflour and season with a dash of salt and pepper. Stir until the cornflour has dissolved, then set aside.

Remove the turkey from the marinade with a slotted spoon, and put on a plate. Keep the marinade.

Heat the oil in a wok or large frying pan over a medium-high heat. Add the turkey and stir-fry for 4–5 minutes, then add the orange rind, red and green peppers, celery and carrots. Stir-fry for another 3 minutes.

Stir the cornflour mixture, then add it and the reserved marinade to the wok or frying pan. Bring to the boil, and stir well for a minute or so until the sauce starts to thicken and becomes glossy. Serve immediately on a mound of boiled rice.

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