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Turkey And Orange Stir Fry Recipe
|Turkey breasts||12 Ounce (350 Gram)|
|For the marinade:|
|Soy sauce||1 Tablespoon|
|Orange juice||2 Tablespoon|
|For the stir fry:|
|Carrots||4 Ounce (100 Gram)|
|Water||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Sunflower oil||1 Tablespoon (For Deep Frying)|
|Sesame seed oil||1 Teaspoon (For Deep Frying)|
Serving size: Complete recipe
Calories 841 Calories from Fat 246
% Daily Value*
Total Fat 27 g42.2%
Saturated Fat 7 g35.1%
Trans Fat 0 g
Cholesterol 221.1 mg73.7%
Sodium 1614 mg67.3%
Total Carbohydrates 69 g22.9%
Dietary Fiber 15.8 g63.3%
Sugars 43.9 g
Protein 81 g162.3%
Vitamin A 450.8% Vitamin C 516.2%
Calcium 28.9% Iron 34.1%
*Based on a 2000 Calorie diet
The skin can be removed, if desired.
Cut the turkey into strips about 4 cm/1 1/2 inches in length and 1 cm/1/2 inch in width and thickness.
Mix together the soy sauce and orange juice.
Place the turkey in this marinade and leave for 30 minutes.
Cut the peppers into neat strips and dice the celery.
Peel the carrots and cut into matchsticks.
Grate the rind from the oranges and squeeze out the juice.
Measure the juice and add sufficient water to give 150 ml/1/4 pint.
Blend the cornflour with this liquid and add a little salt and pepper.
Lift the turkey from the marinade and drain well.
Save the marinade.
Heat the two oils in a wok or strong frying pan.
Add the turkey and stir fry for 4 to 5 minutes, then add the orange rind, peppers, celery and carrots.
Continue stir frying for a further 3 minutes.
Pour in the cornflour and orange juice mixture, together with any marinade that may be left.
Stir as the liquid comes to the boil and thickens slightly.
Serve with cooked rice.