Pan Fried Turkey Cooked In Creamy Cashew Nut Sauce

Pan Fried Turkey Cooked In Creamy Cashew Nut Sauce

This is the recipe for a healthy lunch or dinner made in less then 20 minutes.
It is rich in lean protein and complex carbohydrates.
I find turkey breast rather dry and this is a great recipe to make it nicely juicy. The sauce is made of cashew nut milk, Dijon mustard, mushrooms and red pepper. I like to have it with cooked brown rice, sweet potato or quinoa.

Pan Fried Turkey Cooked In Creamy Cashew Nut Sauce
Pan Fried Turkey Cooked In Creamy Cashew Nut Sauce

Makes: 2 portions
Preparation time: 30 minutes

Ingredients

  • 250g turkey breasts
  • 2 cups brown rice or quinoa
  • 1 cup chicken stock
  • 1/2 cup cashew nut milk
  • 1/2 cup shallots
  • 5 medium closed cup mushrooms
  • 1 garlic clove
  • 1 medium red pepper
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Directions

  1. Mix together chicken stock, cashew nut milk and mustard. Set aside.
  2. Cut the turkey breast into strips.
  3. Put the strips into a pre-heated greased pan and cook until lightly browned. It will take no more then 3 minutes.
  4. Remove from the pan and add a bit more oil, shallots, and garlic.
  5. Reduce the heat to medium and cook until slightly browned.
  6. Add a bit of water if it sticks to the pan. Next add the mushrooms and red pepper, stir and cook for another 3 minutes.
  7. Add chicken and warm stock with cashew milk.
  8. Turn up the heat and cook covered for another 5 minutes.
  9. Serve immediately or store in an airtight container in the fridge. It will last up to three days.

 

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