Turkey Stir Fry with Sticky Orange Sauce

Fresh turkey, in my humble opinion, is completely underrated and should not just be confined to Christmas. It's low in fat, high in protein, packed with vitamins and great value for money. It’s also very easy to cook and, with the right ingredients, can be used to make delicious easy family meals. This Turkey Stir Fry with Sticky Orange Sauce is a great alternative to a chicken stir fry. A simple sauce made from orange, soy sauce and honey transforms plain turkey meat into a really tasty dish. Cooking the turkey quickly on a high heat with garlic and ginger helps it stays moist and flavoursome. The boys really enjoyed this meal - I’m guessing because of the sweet flavour of the sauce! If you’re not cooking for children you could add some chopped chillies along with the garlic and ginger to add some heat and spice.

As a family, we’re getting really into turkey, enjoying it in recipes where we would have eaten chicken or pork. For more turkey recipes, visit the 'Lean on Turkey' website www.leanonturkey.co.uk which is packed with inspiring family meal ideas using fresh turkey.

Turkey Stir Fry with Sticky Orange Sauce: Serves 4:

Time:  10 mins prep + 10 mins cooking (roughly)
Cost:  £1.88 per serving
Calories:  483 per serving

  • 400g fresh turkey breast (or thigh) diced
  • Juice & zest of one large orange
  • 3 tablespoons of dark soy sauce
  • 2 tablespoons of runny honey
  • Good pinch of cayenne pepper
  • 2 tablespoon of sunflower oil for frying
  • 4 cloves of garlic, finely chopped or crushed
  • A thumb sized piece of fresh root ginger, peeled and finely chopped
  • 2 peppers, sliced (preferable one red and one yellow)
  • 250g broccoli cut into small florets
  • 4 - 6 spring onions, top & tailed and cut into 3cm lengths
  • 4 x blocks of dried medium noodles
  • Fresh coriander and fresh red chillies to serve (optional)
  1. Grate the orange zest and squeeze the orange juice into a large bowl removing any pips. Add the soy sauce, honey and cayenne pepper. Stir until well combined. Add the diced turkey and stir until thoroughly coated with the marinade. This step can be prepared the night before to enhance the flavour of the dish.
  2. Pop a saucepan of water on the hob to bring to the boil in preparation for cooking your noodles later on.
  3. Heat the oil in a wok or large saucepan along with the garlic and ginger for a minute over a high heat until hot. Using a slotted spoon, remove the turkey from the bowl (reserving the remaining marinade for later on) and add to the wok. Stir fry the turkey for around 4 - 5 minutes over a high, stirring frequently, until cooked.
  4. When the turkey is cooked, add the peppers and broccoli to the pan along with the remaining marinade. At this point add your noodles to the boiling pan of water. The noodles take around 4 minutes and the vegetables take around 4 minutes and you need them to be ready at the same time. Stir the vegetables frequently during cooking. The sauce will bubble and reduce slightly.
  5. Drain the noodles reserving a little of the cooking liquid. Add the drained noodles to the turkey and vegetables along with the spring onions. Gently mix everything together thoroughly over a medium heat until well combined and the noodles are coated with the sauce. If the noodles start to stick a little add a splash of the reserved cooking water to loosen them a little.
  6. Serve immediately topped with finely sliced chopped red chillies and fresh coriander leaves if you like. You may wish to add a splash more soy sauce at the table to taste.

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