Colorful Stir-Fried Turkey

Colorful Stir-Fried Turkey

Ingredients

4 Servings of Rice

1 Turkey Breast 400g

½-1 red chili

4 tbsp of Neutral Oil

2 tbsp of Soy

Garlic

Ginger

100g of Cabbage

2 Carrots

1 Red Paprika

2 Onions

4 tbs of Roasted Sesame Seeds

75g of Sweet Peas
Salt
Pepper

Course of Action

1. Boil 4 servings of rice.

2. Sauce: Remove the seeds and finely chop 1 red chili. Mix the chili with 0.5dl of water, 3 table spoons of neutral oil, 2 table spoons of soy, 2 pressed cloves of garlic, 1½ tea spoon of ginger, a pinch of salt and pepper in a small bowl.

3. Finely shred the cabbage. Peel and cut the carrots in thin rods (similar to the size of a match stick). Shred 1 red paprika.

4. Finely chop the onions. Cut the turkey breast into 1cm wide strips. Spice it up with a pinch of salt and pepper.

5. Heat up 1 table spoon of oil in a frying pan and fry the turkey and onion on high heat temperature setting for 4 minutes (easiest to do it in 2 rounds, half of the turkey and half of the onions each time)
Put all the onions and turkey in the pan.

5. Add the cabbage, carrots and the sauce into the pan and fry an additional 3 minutes. Add the paprika, 4 table spoons of roasted sesame seeds and the sweet peas. Fry for 1 additional minute.

7. Serve the stir fried turkey with the rice.

Bon appetite!

http://www.eThaiHandicraft.blogspot.com

Lime Chicken with Cashew Nuts

Lime Chicken with Cashew Nuts and Stir Fried Vegetables

Ingredients
600 grams of chicken filet
4 servings of rice
250 grams of cabbage
100 grams of carrots
1 red onion
75 grams of sugar snaps
1/2 red paprika
50 grams of cashew nuts

1 lime
Chinese soy
Cayenne pepper
Honey
Salt
Pepper
Oil

Course of Action


1. Turn on the oven at 225 degrees Celsius and boil 4 servings of rice.

2. Cut the chicken filets in half and put it in a deep baking tray

3. Marinade: Wash the lime. First grate the peel and then squeeze out the juice. Mix it with 1 table spoon of soy, 1 table spoon of honey, a big pinch of salt and a small pinch of cayenne pepper.

4. Roast the chicken in the oven for 10 minutes. Remove the baking tray and spread some cashew nuts over the chicken and put in the oven for 5 more minutes.

5. Shred a half red paprika and 250 grams of cabbage. Peel and cut 1 carrot in thin strips. Cut 1 red onion in cloves.

6. Heat up 2 table spoons of oil in a large frying pan. Fry the vegetables (cabbage, carrots, onions) on a high temperature setting for 3 minutes. Add 75 grams of sugar snaps and fry 1 more minute. Spice it up with a pinch of salt and pepper.

7. Serve the chicken with rice and the stir fried vegetables.
ENJOY!

My other blog: http://ethaihandicraft.blogspot.com