The secret to this Asian-style dish is in the marinade for the turkey, which is made with soy sauce, port, and brown sugar (plus cornstarch, for thickening power). After browning the chicken, the vegetables are cooked in the same pan. Onion and red bell pepper are used here, but broccoli, cauliflower, snap peas, or any other vegetable could be used instead. Whatever you do, serve the dish with cooked rice.
- 4 tablespoons soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons port
- 1 teaspoon brown sugar
- salt (to taste)
- 5 tablespoons olive oil
- nuts (crushed, to taste)
- 3 fillets (turkey breast, cut in thin strips)
- 1 deciliter white wine
- 1 onion (medium, cut into large chunks)
- 1 red pepper (cut into thin strips)
- In a bowl, combine the soy sauce, cornstarch, port, brown sugar, and salt. Marinate the turkey in this mixture.
- Put 1 tablespoon of olive oil in a frying pan and saute the nuts. Remove from heat and set aside.
- In the same pan, pour half of the remaining olive oil and saute the onion and red pepper without letting them soften. Set aside along with the nuts.
- Heat the remaining olive oil in the pan and fry the turkey pieces until they begin to brown. Lower the heat and add the white wine. Bring to a boil and add the nuts, onion, and red pepper. Reduce slightly.
- Serve warm. Accompany with rice.