© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tsp fresh gingerroot, peeled and minced
1/2 tsp toasted sesame oil
2 tsp low-sodium tamari or soy sauce
1 tbsp freshly squeezed lime juice
1 tsp cracked Szechuan peppercorns OR chili paste
1 lb TURKEY CUTLETS, skinless and boneless
3/4 c brown basmati rice
1-3/4 c vegetable stock OR water
2 tbsp fresh gingerroot, peeled and chopped
2 to 3 tbsp low-sodium tamari or soy sauce
2 tbsp rice vinegar
1 tbsp red wine vinegar
2 tbsp honey
1-1/2 tsp dried basil
2 tbsp crunchy peanut butter
2 tbsp cold water
1/4 tsp canola oil
1 Medium carrot, peeled and thinly sliced on the diagonal
1 Celery rib, thinly sliced on the diagonal
8 Shiitake mushrooms, thinly sliced
1/4 c vegetable stock or cold water
1/4 tsp canola oil
1 tsp minced garlic
1 tsp fresh gingerroot, peeled and minced
1/4 tsp fennel seeds, crushed
1-1/2 c thinly sliced fennel bulb
2 to 3 tbsp vegetable stock or water
1 c Swiss chard, torn
1 c fresh spinach leaves, cleaned and dried
2 c bok choy, torn
2 tsp low-sodium soy sauce
1/2 tsp toasted sesame oil
In a shallow glass or ceramic dish, whisk together ginger, sesame oil, tamari or soy sauces, lime juice and cracked peppercorns. Add turkey cutlets, turning to coat completely. Cover and refrigerate for at least 1 hour but no more than 5 hours.
Preheat oven to 350 degrees F. Spray an ovenproof nonstick skillet pan with vegetable oil spray.
Remove turkey from marinade and discard marinade. Heat the oiled pan over medium-high heat, add turkey cutlets and sear for about 1 minute or until golden. Turn cutlets and sear the other side for an additional 1 minute.
Partially cover pan and bake in the preheated oven for 10 to 15 minutes or until the turkey is no longer pink in the center and the internal temperature reaches 170 degrees F. Transfer to a warmed platter.
Combine rice and stock in a medium saucepan. Bring to a boil over high heat, reduce the heat, cover and simmer for about 30 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Remove cover and fluff the rice with a fork. Cover and keep warm.
Place fresh ginger, tamari sauce, rice vinegar, red wine vinegar, honey, basil, peanut butter and water into a blender and process until smooth. Set aside.
Heat oil in a wok or large non-stick sauté pan over medium-high heat. Add carrots and celery; stir-fry for 2 to 3 minutes or until they begin to soften. Add mushrooms and cook for 1 additional minute.
Add stock or water to deglaze the pan, loosening any browned bits from the bottom with a wooden spoon. Transfer the vegetables to a bowl and keep warm.
In the same wok or pan, heat the oil over medium-high heat. Add garlic, ginger, fennel seeds and fennel; sauté for 1 minute. If the vegetables begin to stick, deglaze the pan with a drizzle of vegetable stock or water.
Add Swiss chard, spinach and bok choy and continue cooking just until the greens wilt. Remove from the heat and toss in the soy sauce and sesame oil.
Layer equal portions of basmati rice, wilted greens and vegetables on each of 4 dinner plates. Top each with a turkey cutlet and drizzle with Peanut-Ginger Sauce.