Maple-Glazed Turkey with Cashews

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KACHEN
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dinde cajou érable copy
dinde cajou érable copy
Paula Soryano

Maple-Glazed Turkey with Cashews

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Total Time 30 minutes
Servings: 2 people
Course: Main
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.

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