Turkey sweet-sour with apricots and cashew nuts

Name: Turkey sweet-sour with apricots and cashew nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g Cashew nuts; 700 g Organic turkey breast; 200 g Basmati Rice; 7-10 Tbsp Salt; 3 Apricots (about 80 g each); 2 Onions (about 80 g each); 1 hazelnut-sized piece of ginger; 2 TABLESPOONS Olive oil; 250 ml Orange juice; 1-2 TABLESPOONS Soy sauce; 1-2 TABLESPOONS Sugar; 1 TEASPOON Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Coriander

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g Cashew nuts
700 g Organic turkey breast
200 g Basmati Rice
7-10 Tbsp Salt
3 Apricots (about 80 g each)
2 Onions (about 80 g each)
1 hazelnut-sized piece of ginger
2 TABLESPOONS Olive oil
250 ml Orange juice
1-2 TABLESPOONS Soy sauce
1-2 TABLESPOONS Sugar
1 TEASPOON Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Coriander

Directions

1
Roast the cashew nuts in a pan without fat until golden brown, take them out. Wash the meat, dab dry and cut into strips. Cook the rice in boiling salted water in a pressure cooker for 6-8 minutes on level 2. Wash apricots, pat dry, halve, stone and cut flesh into slices. Peel and slice onions. Peel, halve and slice the ginger
2
Heat the oil in a frying pan. Fry the meat for about 2 minutes until golden brown. Season the meat with salt and take it out. Fry onions, ginger and apricots in the frying fat for 2-3 minutes. Mix orange juice, soy sauce and sugar. Deglaze onions and apricots with it, add meat and bring to the boil
3
Stir the starch with a little water until smooth, thicken the simmering stock with it, bring to the boil again, season with salt and pepper. Drain the rice and let it drain. Arrange everything, sprinkle turkey and vegetables with cashew nuts. Garnish with coriander