2 tbsp soy sauce; finely grated rind and juice of 1 large orange; 2 tbsp runny honey; 1 tbsp wholegrain mustard; 450g leftover British turkey breast, cut into strips; 2 large carrots, thinly sliced; 175g broccoli, cut into small florets; 2 large red peppers, deseeded and cut into chunks; 1 tbsp each sesame oil and sunflower oil; 2 tsp each minced garlic and ginger; 4 spring onions, sliced; 1 tbsp cornflour
1. In a small bowl mix together the soy sauce, orange rind and juice, honey and mustard. Stir in the turkey and set aside.
2. Heat the oil in a wok or large frying pan and stir-fry the carrots and broccoli for 3 minutes over a high heat. Remove the turkey with a slotted spoon and add to the wok (reserving the remaining marinade). Add 2 tbsp water, the minced garlic and ginger, spring onion and red pepper to the wok and stir fry for 4 minutes.
3. Mix the cornflour with the reserved marinade to a smooth sauce, pour over the turkey mixture and stir-fry for 1-2 minutes until the broccoli is tender and the sauce thickened to a glaze. Serve with noodles or rice.
Preparation time: 15 minutes
Cooking time: 10 minutes
Per serving: 281 kcals, 11g FAT
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