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🍽️ Sweet and Sour Turkey Breast Fillet with Basmati Rice

520 kcal · 30 min · 4 servings

Ingredients

• pineapple 0.5 pc.
• pepper, red 1 pc.
• onions, yellow 1 pc.
• mushrooms, white 250 g
• cornstarch 2 tsp
• tomato paste 70 g
• honey 1 tbsp
• ketchup 20 g
• soy sauce 10 ml
• basmati rice 225 g
• salt 1 tbsp
• turkey breast fillet 600 g
• oil 2 tbsp
• pepper, black ground 0.5 tsp
• vegetable broth 200 ml
• parsley, fresh 15 g

Instructions

1. 1. Cut the pineapple in half, remove the skin and core, and chop it into small pieces. Wash the bell pepper, halve it, remove the stem and seeds, and slice it into wide strips. Halve the onion, peel it, and slice it into half rings. If necessary, clean the mushrooms with a paper towel and quarter them.
2. 2. In a bowl, mix 100 ml of cold water with the cornstarch. Stir in the tomato paste, ketchup, and soy sauce, and set aside.
3. 3. Bring the rice in a pot with 700 ml of salted water to a boil over high heat, then simmer on low for about 15 minutes. In the meantime, wash the turkey breast, pat it dry, and cut it into large strips.
4. 4. Heat the oil in a pan over medium to high heat, sauté the meat strips for about 2 minutes, and season with salt and pepper. Add the onion, bell pepper, and mushrooms, and sauté for about 5 minutes. If necessary, prepare the vegetable broth.
5. 5. Deglaze everything with vegetable broth, add the tomato sauce, and simmer for about 3 minutes over medium heat. Add the pineapple pieces and simmer for another 3 minutes. Stir in the honey and season with salt and pepper.
6. 6. Wash the parsley, shake it dry, pluck the leaves from the stems, and finely chop them. Serve the sweet and sour turkey breast fillet with rice on plates, garnish with parsley, and enjoy your meal!

Nutrition per serving

• kcal: 520
• Protein: 47 g · Fett/Fat: 15 g · Carbs: 62 g