Turkey Stir Fry
- 400 grams turkey breasts
- 2 tablespoons vegetable oil
- freshly ground peppers
- 125 milliliters Chicken broth (Instant)
- 250 grams Long grain rice
- 2 bunches scallions
- 1 small can Apricot
- 100 grams Frozen pea
- 1 tablespoon cornstarch
- 150 milliliters dry Cider (cider)
- 1 generous pinch Sambal oelek
- mint (for garnish)
Cut turkey breast into strips and fry in hot oil. Season with salt and pepper, pour in the broth, cover and cook for about 5 minutes.
Cook the rice for 15-20 minutes in boiling salted water.
Rinse and chop the scallions.
Drain apricots (but reserve the juice) and cut into wedges.
Add the apricots, scallions and peas to the pan with turkey and bring to a boil. Whisk the cornstarch with the cider and sambal oelek and stir into the pan. Bring to a boil again, while stirring, and season with salt and pepper.
Serve with the rice and garnish with mint.