Use quick-cook turkey steaks for this recipe as they cook in a few minutes, and make a change from chicken
Ingredients
- 2 tsp cornflour
- 4 quick-cook turkey breast steaks, weighing about 300g/10oz total
- 1 tbsp sunflower oil
- 3 oranges, juice of 2 and one peeled and cut into segments
- 1 tsp grated fresh ginger
- 1 tsp clear honey
- 1 pink grapefruit, peeled and cut into segments
- 1 tbsp fresh snipped chives or chopped parsley
- wild or long grain rice and steamed broccoli, to serve
Method
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Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides – cook in batches if need be. Transfer to a plate.
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Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
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Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.