Hot and Garlicky Sweet-and-Sour Turkey Breast
- Vegetable recipes
Ingredients
- 1 lb (500 g) boneless skinless turkey breast
- 4 tsp (20 mL) soy sauce
- 1/2 cup (125 mL) chicken stock
- 2 tbsp (30 mL) rice or cider vinegar
- 4 tsp (20 mL) granulated sugar
- 1 tbsp (15 mL) ketchup
- 1 egg
- 4 tsp (20 mL) sesame seeds
- 4 tsp (20 mL) cornstarch
- 4 tsp (20 mL) all-purpose flour
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) cayenne pepper
- Pinch baking soda
- 1 cup (250 mL) vegetable oil
- 5 cloves garlic, minced
- 2 tbsp (30 mL) Korean chili paste or 1 tbsp/15 mL other Asian chili sauce
- 2 hot peppers, cut in chunks
- Half sweet onion, cut in chunks
- 1 sweet pepper, cut in chunks
- 1 yellow or green zucchini, coarsely chopped
- 1 tsp (5 mL) cornstarch, dissolved in enough water to make thin paste
- 1 tsp (5 mL) sesame oil
- 1 green onion, finely sliced
Preparation
Cut turkey into 1-inch/2.5 cm cubes. In bowl, stir together with half of the soy sauce; let stand for 5 to 10 minutes.
In second bowl, stir together remaining soy sauce, stock, vinegar, sugar and ketchup until sugar is dissolved; set aside. Into turkey mixture, stir egg, sesame seeds, cornstarch, flour, pepper, cayenne and baking soda to coat evenly.
In wok or skillet, heat oil over high heat. In two batches, fry turkey, stirring to separate pieces, until no longer pink in centre and juices run clear, 3 to 4 minutes. Transfer to paper towels; drain.
Remove all but 2 tbsp/30 mL of the oil from wok; add garlic and fry until fragrant. Stir in chili paste; fry, stirring, for 20 seconds. Stir in hot peppers, onion, sweet pepper and zucchini; stir-fry until just tender-crisp, about 2 minutes. Stir in soy sauce mixture; boil, stirring occasionally, for 3 minutes. Stir in cornstarch paste; cook until glossy and thickened. Return turkey to wok; cook until heated through, about 1 minute. Stir in sesame oil and green onion. Serve immediately.
Makes 4 servings.
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