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Maple-Glazed Turkey with Cashews

By KACHEN
dinde cajou érable copy

Maple-Glazed Turkey with Cashews

  • 300 g turkey fillet
  • 200 g basmati or Thai rice
  • 1 red bell pepper
  • 85 g cashew nuts
  • 1 clove garlic
  • 3 tbsp flour
  • 1 egg yolk
  • 2 tbsp maple syrup
  • 6 tbsp salty soy sauce
  • 2 tbsp wine vinegar
  • 4 tbsp water
  • 1 spring onion
  • 3 tbsp sunflower oil
  • 1 tsp salt
  1. Prepare the rice in 750 ml salted cold water. Bring to a boil over a high heat, then cook for 12 minutes over a medium-low heat. Set aside.
  2. Mix the egg yolk with crushed garlic and flour. Cut the turkey into small pieces and mix with the egg mixture.
  3. Mix the maple syrup, soy sauce and wine vinegar with 4 tbsp water.
  4. Chop the onion and pepper into small pieces.
  5. In a hot pan, fry the meat with 3 tbsp oil over a high heat for 5 minutes. Add the peppers and continue cooking for 2-3 minutes. Sprinkle with cashew nuts, mix, add the onion and sauce and cook for a further 30 seconds. Serve with rice.
Main Course
cashews
KACHEN
KACHEN

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