← All recipes

🍽️ Turkey Breast with Teriyaki Sauce, Pak Choi and Coconut Rice

570 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• ginger, fresh 10 g
• garlic cloves 2 pc.
• pak choi 400 g
• coriander, fresh 20 g
• turkey breast fillet 600 g
• basmati rice 300 g
• coconut milk 200 ml
• soy sauce 8 tbsp
• honey 2 tsp
• oil 2 tbsp
• salt pinch

Instructions

1. 1. Cut the onion in half through the center.
2. 2. Peel the onion.
3. 3. Slice the onion into thin strips.
4. 4. Peel the ginger.
5. 5. Peel the garlic.
6. 6. Finely dice the ginger and garlic.
7. 7. Wash the pak choi thoroughly.
8. 8. Cut the pak choi into halves or quarters depending on the size.
9. 9. Wash the coriander.
10. 10. Shake the coriander dry.
11. 11. Pluck the coriander leaves off the stems.
12. 12. Rinse the turkey breast.
13. 13. Pat the turkey breast dry with a kitchen towel.
14. 14. Cut the turkey breast into pieces about 2 cm in size.
15. 15. Put the rice into a pot.
16. 16. Pour about 500 ml of water over the rice.
17. 17. Pour 200 ml of coconut milk over the rice.
18. 18. Bring the rice mixture to a boil.
19. 19. Reduce the heat to low.
20. 20. Cook the rice for about 12 minutes.
21. 21. Put the soy sauce into a bowl.
22. 22. Add the honey to the soy sauce.
23. 23. Add the diced garlic to the soy sauce.
24. 24. Add the diced ginger to the soy sauce.
25. 25. Mix the ingredients to form a teriyaki sauce.
26. 26. Heat 2 tablespoons of oil in a frying pan.
27. 27. Set the heat to medium-high.
28. 28. Fry the turkey pieces in the pan.
29. 29. Fry the onion strips with the turkey pieces.
30. 30. Fry the ingredients for about 3 to 4 minutes.
31. 31. Add the pak choi to the pan.
32. 32. Continue frying the pak choi for about 2 minutes.
33. 33. Deglaze the pan with the teriyaki sauce.
34. 34. Let the sauce reduce for about 2 minutes.
35. 35. Fluff the coconut rice with a fork.
36. 36. Season the coconut rice with salt.
37. 37. Season the turkey breast with pak choi with salt.
38. 38. Season the turkey breast with pak choi with pepper.
39. 39. Garnish the dish with coriander.
40. 40. Plate the dish.

Nutrition per serving

• kcal: 570
• Protein: 47 g · Fett/Fat: 18 g · Carbs: 67 g