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Orange-Sesame Turkey Cutlets
1 cup of orange juice
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 teaspoon of minced garlic
1 pound of turkey cutlets
1 teaspoon of cornstarch
3/4 cup of chicken stock
1 tablespoon of minced fresh cilantro
In a shallow, nonmetal dish, combine the orange juice, soy sauce, sesame
oil, and garlic. Add the turkey. Turn to coat. Cover and refrigerate for
1 hour, turning frequently. Coat a 10-inch no-stick skillet with
no-stick spray and place over medium-high heat until hot. Add the turkey
in a single layer; reserve the marinade. Cook the turkey for 2 minutes.
Turn and cook for 2 minutes, or until golden brown. Place the turkey on
a plate; cover to keep warm. Place the cornstarch in a medium bowl. Add
the stock and stir until smooth. Add the reserved marinade and mix well.
Reduce the heat to medium. Pour into the skillet. Cook, stirring, for 3
minutes, or until the sauce thickens slightly. Add the turkey. Cook for
5 minutes, or until the turkey is no longer pink in the center. Serve
sprinkled with the cilantro. Serves 4. |
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