Turkey Medallions with Peking Sauce

Ingredients

12 oz (350 g) boneless Turkey Breast

2 tbsp (25 mL) Vegetable Oil

1 medium Red Onion, cut in wedges

2 cups (500 mL) Broccoli florets

1 Red Pepper, cut in strips

1 Yellow Pepper, cut in strips

1 tbsp (15 mL) Water

1 tsp (5 mL) toasted Sesame Seeds

Sauce

2 cloves Garlic, minced

2 tbsp (25 mL) minced fresh Ginger

½ cup (125 mL) Turkey Broth

3 tbsp (45 mL) Soy Sauce

1 tbsp (15 mL) Vinegar

1 tsp (10 mL) Sugar

1 ½ tbsp (22 mL) Corn Starch

Directions

Cut turkey in 18-20 large cubes and pound to 1/8 inch (0.3 cm) thickness. Combine sauce ingredients in small bowl. Place 1 tbsp (15 mL) oil in skillet. Add turkey and sauté until slightly browned. Remove turkey. Add remaining oil and 1 tbsp (15 mL) water. Place vegetables in skillet. Toss lightly, cover and steam 2-3 minutes. Remove cover and stir-fry until vegetables are tender-crisp. Add sauce to pan and stir until thickened and clear. Add turkey and stir until heated through. Garnish with toasted sesame seeds.

Nutritional Information
Per serving

Calories: 225

Protein: 26.1 g

Fat: 7.3 g

Carbohydrates: 15 g

Serves: 4