375 g (12 oz) turkey breast portions, thawed if frozen
1 tbsp soy sauce
2 tbsps orange juice
1 tsp cornflour
1 tbsp sunflower oil
1 tsp sesame seed oil
1/2 red pepper, cored, deseeded and cut into strips
1/2 green pepper, cored, deseeded and cut into strips
3 celery sticks, diced
125 g (4 oz) carrots, cut into matchsticks
salt and pepper
Preparation time: 10 minutes plus marinating
Cooking time: 10-12 minutes
1. Remove the skin from the turkey if preferred. Cut the turkey into 3.5cm (1/2 inch) long strips, about 1cm (1/2 inch) in width and thickness. Combine the soy sauce and orange juice in a shallow dish. Place the turkey portions in this marinade and leave for 30 minutes.
2. Grate the rind from the oranges and squeeze out the juice. Pour the orange juice into a measuring jug and add sufficient water to make it up to 150 ml. Blend the cornflour with this liquid and add a little salt and pepper. Remove the turkey from the marinade and drain well. Reserve the marinade.
3. Heat the two oils in a wok or heavy frying pan. Add the turkey and stir-fry for 4-5 minutes, then add the grated orange rind, peppers, celery and carrots. Continue stir-frying for a further 3 minutes. Pour in the cornflour and orange juice mixture, together with any leftover marinade. Stir as the liquid comes to the boil and thickens slightly. Serve immedately with cooked rice.