Turkey sweet-sour with apricots
easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp - 200 g basmati rice
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - 1 tablespoon (approx. 10 g) cornstarch
- 7-10 Tbsp - 1⁄4 l Orange juice
- 7-10 Tbsp - 2 tablespoons soy sauce
- 7-10 Tbsp - 3 tablespoons rice or wine vinegar
- 7-10 Tbsp - approx. 2 tablespoons sugar
- 7-10 Tbsp - 2 onions (e.g. red)
- 7-10 Tbsp - 1 piece (20 g) Ginger
- 7-10 Tbsp - 50 g soft apricots
- 7-10 Tbsp - 500 g turkey escalope
- 7-10 Tbsp - 2 tablespoons cashew nuts
- 7-10 Tbsp - 2 tablespoons of oil
- 7-10 Tbsp - Coriander
Directions
- 1
Add rice to a good 400 ml of boiling salted water.
- 2
Cover and cook over a low heat for about 20 minutes.
- 3
For the sauce, stir the starch and 4 tablespoons of orange juice until smooth. Boil up the rest of the juice, soy sauce, vinegar and 2 tbsp. sugar. Stir in starch and simmer for 2-3 minutes.
- 4
Peel onions and cut them into rings. Peel ginger and grate finely. Quarter the apricots. Wash cutlets, dab dry and cut into strips.
- 5
Roast cashew nuts in a wok or large pan without fat. Remove. Heat oil in a wok. Meat in it for about 5 minutes.
- 6
sear. Fry the onions and ginger briefly. Season with salt and pepper.
- 7
Add sweet and sour sauce and apricots, bring to the boil and simmer for 1-2 minutes while stirring. Season to taste with salt, pepper and possibly sugar. Stir in cashew nuts. Garnish with coriander. Add rice.
Nutrition Facts
480 kcal
60 g
9 g
37 g
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