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.

Gluten-free

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
  • 1 garlic clove
  • 5 medium closed cup mushrooms
  • 1 medium red pepper
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Directions

  1. ย 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. Add chicken and warm stock with cashew milk.
  7. Turn up the heat and cook covered for another 5 minutes.
  8. Serve immediately or store in an airtight container in the fridge. It will last up to three days.

 

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