Turkey Stir-Fry with Ginger and Onion

• porsi: 4

Bahan-bahan

800g turkey breast, cut into strips 2 tbsp light soy sauce 2 tbsp honey Black pepper

½ tbsp sesame oil

½ tbsp comflour 2 tbsp cooking oil 40g ginger, peeled and sliced 1 red chilli, deseeded and finely sliced 1 red pepper, deseeded and sliced 2 canrcrts, peeled and sliced 4 spring onions, thinly sliced 1 pak choi, chopped For the sauce: 240ml chicken stock

1 tbsp fish sauce 1 tsp sesame oil

½ tbsp comflour ¼ cup water Soy sauce, to taste To serve: Rice

Petunjuk

1 Combine the turkey, soy sauce, honey, black pepper, sesame oil and cornflour in a bowl and toss to combine. Cover and refrigerate for at

least 30 minutes, or overnight if possible.

2 Heat half of the cooking oil in a pan over a medium-high heat and brown the turkey, in batches, until cooked through and golden

3 Add the remaining cooking oil into the same pan and add the ginger and chilli. Cook for one minute, then add the red pepper, carrots, spring onions and pak choi. Cook for 2-3 minutes until slightly softened, then transfer to the plate with the turkey.

4 Mix all the sauce ingredients together in a jug. Add the mixture into the same pan and cook over a medium-high heat until the sauce is

bubbling and thickened. Check for taste and add more soy sauce/honey if required.

5 Return the chicken and vegetables to the pan and toss to coat. Once the sauce is bubbling and the chicken is cooked throughout, divide among plates and serve with rice.