Got turkey?! We sure do!
Here's a fresh way to use turkey leftovers that will cut through all that roast dinner-heaviness we've all been enjoying over the last few days.
I used brown onion in this recipe, simply because we have an abundance of them leftover from Christmas... but spring onion would work a treat!
Makes 2 serves
-1 cup leftover roast turkey, shredded (fatty parts or parts with skin will work best, but breast is fine too)
-1 1/2 tbs teriyaki sauce
-2 garlic cloves, crushed
-1/2 red chilli, finely chipped
-1/2 tsp sesame oil
-Juice of half a lime
-1 carrot, julienned/chopped into batons
-1 cup green beans, trimmed and cut in half
-Half a small brown onion, cut into wedges (or use spring onion)
-1 bulb pak choy, washed thoroughly
-1-2 small handfuls bean sprouts
Combine teriyaki sauce, garlic, chilli, sesame oil and lime juice in a bowl. Add the chicken and use your hands to combine well. Allow to marinate for 10-15 minutes. Heat a non-stick frying pan over medium-high heat and cook the marinated turkey for around 5 minutes. Remove from heat. Reheat the frying pan with a splash of sesame oil and cook carrot, beans and onion until onion is transparent. Use your hands to tear up the park choy and add to the pan, along with the bean sprouts. Cook until the pak choy is just wilted. Divide veggies in to bowls and top with the turkey.
Hope you had a wonderful Christmas! :-) x