For a wonderful balance of tastes and textures, substitute cubed turkey breast for chicken in a popular Chinese dish. Serve this recipe over warm rice.
Martha Stewart Kids, Holiday
- 1 large egg
- 6 tablespoons cornstarch
- 6 ounces uncooked turkey breast, cut into 1-inch cubes (about 1 cup)
- 1/4 cup rice-wine vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1 cup homemade or low-sodium canned chicken stock
- 1 tablespoon canola oil
- 1 carrot, sliced into thin diagonal rounds
- 1/2 green bell pepper, ribs and seeds removed, cut into 1-inch pieces
- 3 ounces snow peas, stem ends trimmed
- 1/4 pineapple, peeled, cored, and cut into 1-inch pieces
- In a bowl, whisk together egg and 4 tablespoons cornstarch. Add turkey; set aside. In another bowl, whisk together vinegar, sugar, soy sauce, stock, and remaining 2 tablespoons cornstarch.
- Heat a medium nonstick skillet over medium heat. Add oil. Using a slotted spoon, transfer coated turkey to hot pan. Cook, tossing occasionally, until meat is golden brown on all sides, 10 to 12 minutes. Transfer turkey to a plate; set aside.
- Add carrot and 3/4 cup water to pan. Cook, stirring, until water has evaporated and carrot pieces are soft, 8 to 10 minutes. Pour in vinegar mixture; bring to a simmer, stirring. Add bell pepper; cook, stirring, until sauce is thick and shiny, about 2 minutes. Stir in peas, pineapple, and turkey. Serve warm.
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