Turkey Sauté with Peas and Apricots

Ingredients

• 400 g turkey breast fillet
• 2 tbsp oil
• Salt
• ground pepper
• 125 ml poultry broth (instant)
• 250 g long-grain rice
• 2 bunches spring onions
• 1 small can apricots
• 100 g frozen peas
• 1 tbsp Cornstarch
• 150 ml dry cider (apple wine)
• 1 tsp Sambal oelek
• mint for garnish

Instructions

1. 1.

   Slice the turkey breast into strips and quickly sear them in hot oil on all sides. Season with salt and pepper, pour in the broth, cover, and simmer for about 5 minutes.

2. 2.

   Cook the rice in salted water for 15-20 minutes until fluffy.

3. 3.

   Trim, wash, and chop the spring onions into pieces.

4. 4.

   Drain the apricots (reserve the juice for another use) and cut them into halves.

5. 5.

   Add the apricots, spring onions, and peas to the meat and bring to a boil. Whisk together cornstarch with cider and sambal oelek. Stir in this mixture, bring to a boil again, and let thicken; season with salt and pepper.

6. 6.

   Plate the turkey over rice, garnish with mint leaves.