

Ingredients:
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
The method:
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.
Serves: 4
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Preparation time: 15 minutes
Cooking time: 10 minutes
Per serving: 281 kcals, 11g FAT
Here's the fourth recipe
As Shortlist’s Staff Writer, Danielle spends most of her time compiling lists of the best ways to avoid using the Central Line at rush hour.