As the temperature outside cools and our backyard fills with leaves to be raked, our menu at home has slowly been taken over by stews and soups. We’re still juggling childcare with Alivia being at home from daycare, which makes time management and meal prep top priorities. Having extra portions of protein to pair with a salad or noodles during the week is a great timesaver.
This recipe for 3 Cup Turkey is our take on a traditional Chinese dish. The 3 cups refer to the 3 main flavour ingredients in the recipe: soy sauce, Shaoxing cooking wine and sesame oil in equal parts. We don’t use 3 cups of each, but it’s believed the original recipe did call for that amount. This dish is so easy to make, perfect to cook in a large batch and works with both dark and white turkey meat. We happened to have a turkey breast in our freezer, so that was what we used. The meat turned out tender and juicy, perfect on rice or noodles. Daikon or potatoes would also be great vegetable options in this recipe.
My favourite part of this recipe is how quickly dinner comes together, just 30 minutes from fridge to bowl, one pot, with plenty of leftovers to enjoy. Alivia was a huge fan both at dinner and the day after for lunch. The lean turkey breast is a delicious healthy option and a pantry staple for us at this point.
For more recipes featuring turkey from Turkey Celebration Cake to a Classic Roast, visit www.ThinkTurkey.ca
Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.
Ingredients
- ? 1.5 lbs of turkey breast
- 1.5 cups of carrots, chopped
- 1 tbsp canola oil
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 tbsp Shaoxing cooking wine
- 5 cloves of garlic
- 5-6 slices of ginger
- 1 1/2 cups of water (enough to cover the turkey)
- 1 tbsp cornstarch (optional)
- A handful of Holy Basil leaves (or Thai Basil)
Instructions
- Cut turkey breast into 1 inch cubes and cut carrots into 1/2 inch thick discs.
- Heat a crock pot until hot and add 1 tbsp of canola oil. Sear the turkey breast until just brown.
- Add light soy sauce, dark soy sauce, sesame oil, Shaoxing cooking wine, garlic, ginger and enough water to cover the turkey.
- Bring the pot to a boil and then reduce heat and simmer for 20 minutes.
- Remove the lid and continue to simmer, letting the sauce reduce.
- Optional: once the sauce is reduced, create a slurry with the cornstarch and water, add slurry to the pot to thicken the sauce.
- Add basil leaves to the pot and serve.
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