Prep 30 mins
Cook 15 mins
This is a much yummier and healthier way to feed a craving for Chinese food. We enjoyed these lean pan-seared turkey cutlets seasoned with savory spices and ginger and then drizzled with a sweet and spicy orange-soy-ginger sauce. Serve with steamed vegetables and brown rice, and you have a healthy alternative to ordering not-so-healthy takeout.
- 4 turkey breast cutlets
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1⁄4 cup orange juice
- 2 tablespoons agave nectar or 2 tablespoons honey or 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1⁄4 cup scallion, sliced thin (optional)
- Season both sides of turkey cutlets with 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons ginger, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Allow to dry marinate at room temperature for up to 20 minutes.
- Place a large skillet over medium-high heat and add olive oil.
- While skillet and oil are heating up, combine sauce ingredients. In a medium bowl, whisk together orange juice, agave nectar, soy sauce, 1/4 teaspoons garlic powder, 1/4 teaspoons onion powder, 1/4 teaspoons ginger and cornstarch. Set aside.
- When olive oil is glistening hot and fragrant, add turkey cutlets. Sear for 5-7 minutes on each side or until cooked through. Remove to a serving plate and cover to keep warm.
- Pour sauce into the skillet. With a wooden spoon (as not to scratch the skillet), stir sauce, scraping up any browned bits from the surface of the skillet. The sauce will begin to thicken. Once it reaches a gravy-like consistency, remove from heat.
- Pour sauce over turkey cutlets or serve in a small gravy dish/pitcher.
- If desired, garnish with sliced scallions.