I don’t think I have ever considered basting turkey in teriyaki sauce before, but this dish is a winner! It’s important not to overcook the thin-sliced turkey breast. If you do, it can become tough and unpalatably chewy. Prepared carefully, the turkey in its sauce, along with the stir-fry and rice, makes for a great meal.

Turkey breast cutlets marinated in house-made teriyaki sauce, sauteed and simmered with the sauce
Steamed rice
Stir-fry of broccoli, onions, red peppers, and cashews

Mandarin orange wedges

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