Photography by T. Mike Fletcher
Makes 4 servings
1 pound turkey tenderloin, cut into 1/3 to 1/2 inch strips while semi frozen (chicken breast may be substituted, if desired)
½ cup all purpose flour
¾ teaspoon salt
¾ teaspoon pepper
3 tablespoons vegetable oil
2 cups red, yellow and orange peppers, cut into 1/4” strips
1 tablespoon finely minced garlic
1½ teaspoon minced, peeled fresh ginger
1/4 cup apricot ginger sauce (See below)
½ cup orange juice, freshly squeezed
4 cups cooked rice
Combine flour, salt and pepper in a plastic bag. Add turkey strips and shake gently to coat. Heat oil in a large skillet. Brown tenderloin; remove from skillet.
Wipe skillet clean with paper towels and add a little oil. Sauté peppers, garlic, and ginger for about 2 minutes. Keep crisp. Add remaining ingredients including the turkey and cook until reduced and thickened somewhat. Retun the turkey to heat. Serve over plain rice.
Apricot Ginger Sauce
3 ounces apricot preserves 1 tablespoon fresh ginger 1 tablespoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon black pepper 1 clove garlic
Place in processor and process until smooth. Use as directed above.
By Helen Fletcher, The Ardent Cook
