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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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MEAL IDEA: Serve with cooked carrots and boil-in-the-bag rice. Add fresh cut fruit and fortune cookies for dessert. *From Publix FamilyStyle magazine. Ingredients:
1 1/2 teaspoons maggi seasoning |
1 teaspoon minced garlic |
1/8 teaspoon pepper |
4 1/2 teaspoons ginger paste, divided |
3/4 lb turkey cutlets (or tenderloins) |
2 tablespoons sesame oil, divided |
1 (11 ounce) can mandarin oranges (about 1 cup, undrained) |
1 (12 ounce) package fresh stir fry vegetables (broccoli, carrots, snow peas, cabbage) |
1 (8 ounce) can sliced water chestnuts (drained) |
1/4 cup ponzu sauce |
1 teaspoon cornstarch |
Directions:
1. Combine in medium bowl, Maggi, garlic, pepper, and 1 1/2 teaspoons ginger paste. Preheat large saute pan on medium-high 2-3 minutes. Cut turkey into 1 pieces; add to ginger mixture, turn to coat (wash hands).
2. Place 1 T. of the oil in pan; swirl to coat. Add turkey (wash hands); cook 3-4 minutes or until internal temperature reaches 165*F. Use a meat thermometer to accurately ensure doneness.
3. Meanwhile, drain oranges, reserving 2 T. juice; set oranges aside. Place juice and stir-fry vegetables and cook 2-3 minutes or until desired tenderness. Pat water chestnuts dry; stir in during last minute of cook time.
4. Combine ponzu sauce and cornstarch in small bowl. Pour over vegetables; cook 1-2 minutes, stirring often, or until sauce boils and thickens.
5. Return turkey to pan, add mandarin oranges; toss gently and serve.
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