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Ingredients
- # 1 cup orange juice
- # 1 tablespoon reduced-sodium soy sauce
- # 1 teaspoon dark sesame oil
- # 1 teaspoon minced garlic
- # 1 pound turkey cutlets
- # 1 teaspoon cornstarch
- # 3/4 cup frozen defatted chicken stock , thawed
- # 1 tablespoon minced fresh cilantro
Details
Servings 4
Preparation
Step 1
In a shallow nonmetal dish, combine the orange juice, soy sauce, oil, and garlic. Add the turkey. Turn to coat. Cover and refrigerate for 1 hour, turning frequently.
Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the turkey in a single layer; reserve the marinade. Cook the turkey for 2 minutes. Turn and cook for 2 minutes, or until golden brown. Place the turkey on a plate; cover to keep warm.
Place the cornstarch in a medium bowl. Add the stock and stir until smooth. Add the reserved marinade and mix well. Reduce the heat to medium. Pour into the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens slightly. Add the turkey. Cook for 5 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the center of 1 cutlet. Serve sprinkled with the cilantro.
Recipe Notes
To freeze, pack the cooled cooked cutlets and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.
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