Sweet and Sour Turkey
This is a good recipe if you prefer the leg meat, we always have legs available in the freezer, just give us a call.
2 tbsp Soy Sauce
1 tbsp Cornflour
227g Can Pineapple pieces in natural juice
2 tbsp Cider or wine vinegar
1 tbsp Tomatoe puree
1 tbsp Clear Honey
1 tbsp Sesame oil
2 tbsp Sunflower Oil
100g Unsalted Cashew nuts
450g Boneless KellyBronze turkey thigh, cut into 1.5" cubes
2 Carrots, cut into strips
1 Red Pepper, seeded and cut into strips
6 Spring onions, sliced diagonally into 1" lengths
Blend the soy sauce and cornflour until smooth, drain the pineapple into a measuring jug and make up to 175ml with water, set the pieces aside.
Stir the soy sauce mixture , vinegar, tomato puree and honey into the juice and season. Heat the sesame oil and one table spoon of sunflower oil in a frying pan, add the turkey and cook, stirring for 6-8 minutes until golden and cooked through.
Meanwhile, heat the remaining sunflower oil in a wok or pan, add the carrots and stir fry for 2 minutes, add the pepper, cook for 2 mins. Stir in the spring onions, cashew nuts, soy sauce mixture and pineapple, bring to the boil, stirring until thickened. Add the turkey and simmer for 2 mins.
Serve with rice