Turkey Cantonese
Discover the mouthwatering allure of Turkey Cantonese, a vibrant stir-fry bursting with bold Asian flavors and colorful vegetables. Tender turkey breast is marinated in a fragrant blend of soy sauce, sesame oil, and cornstarch, then quickly stir-fried to perfection in a hot wok. Crisp bell peppers, carrots, and optional water chestnuts add a delightful crunch that complements the savory oyster and hoisin sauce mixture, lightly sweetened with a touch of sugar. Finished with fresh ginger, garlic, and a sprinkling of sesame seeds and spring onions, this quick and easy dish comes together in just 35 minutes. Perfect served over steamed rice or noodles, Turkey Cantonese is a versatile and healthy dinner option that’s packed with flavor.
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Recipe Information
Ingredients
- 500 grams Turkey breast
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1.5 tablespoons Hoisin sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Carrot
- 1 can Water chestnuts (optional)
- 150 milliliters Chicken broth
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 3 stalks Spring onions (green onions)
- 1 tablespoon Sesame seeds (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the turkey breast into thin strips, about 2 inches long.
In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Add the turkey strips and toss to coat. Let marinate for 15 minutes.
While the turkey marinates, finely chop the garlic and ginger. Thinly slice the bell peppers and carrot into strips. Drain the water chestnuts, if using. Slice the spring onions diagonally into 1-inch pieces.
Heat a large wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the turkey slices and stir-fry until browned and nearly cooked through, about 4 minutes. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add chopped garlic and ginger, stirring for 30 seconds until fragrant.
Add the sliced bell peppers, carrot strips, and water chestnuts to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, hoisin sauce, chicken broth, and sugar. Stir well to combine.
Return the turkey slices to the wok, then pour the sauce mixture over the meat and vegetables. Stir well to coat everything evenly.
Let the mixture simmer for 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and black pepper, if needed.
Sprinkle sliced spring onions and optional sesame seeds over the dish just before serving, and transfer to a serving plate.
Serve hot with steamed rice, noodles, or your choice of side.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 7546 mg | 328% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 43.4 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 335 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4982 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
