Asian Turkey Cutlets with Peanut-Ginger Sauce

4 servings


  • For the Turkey:
  • 1 teaspoon fresh ginger, peeled and minced
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons low-sodium tamari or soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon cracked Szechuan peppercorns or chili paste
  • 1 pound turkey cutlets, skinless and boneless
  • Vegetable oil spray, for the skillet
  • For the Basmati Rice:
  • 3/4 cup brown basmati rice
  • 1 3/4 cups vegetable stock or water
  • For the Peanut-Ginger Sauce:
  • 2 tablespoons fresh ginger, peeled and chopped
  • 2 to 3 tablespoons low-sodium tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon red wine vinegar
  • 2 tablespoons honey
  • 1 1/2 teaspoons dried basil
  • 2 tablespoons crunchy peanut butter
  • 2 tablespoons cold water
  • For the Vegetables:
  • 1/4 teaspoon canola oil
  • 1 medium carrot, peeled and thinly sliced on the diagonal
  • 1 celery rib, thinly sliced on the diagonal
  • 8 shiitake mushrooms, thinly sliced
  • 1/4 cup vegetable stock or cold water
  • 1/4 teaspoon canola oil
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh ginger, peeled and minced
  • 1/4 teaspoon fennel seeds, crushed
  • 1 1/2 cups thinly sliced fennel bulb
  • 2 to 3 tablespoons vegetable stock or water
  • 1 cup Swiss chard, torn
  • 1 cup fresh spinach leaves, cleaned and dried
  • 2 cups bok choy, torn
  • 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon toasted sesame oil



In a shallow glass or ceramic dish, whisk together the ginger, sesame oil, tamari or soy sauces, lime juice and cracked peppercorns. Add the turkey cutlets, turning to coat completely. Cover and refrigerate for at least 1 hour but no more than 5 hours.

Preheat oven to 350 degrees F. Spray an ovenproof nonstick skillet pan with vegetable oil spray.

Remove the turkey from the marinade and discard the marinade. Heat the oiled pan over medium-high heat, add the turkey cutlets and sear for about 1 minute or until golden. Turn the cutlets and sear the other side for an additional 1 minute.

Partially cover the pan and bake in the preheated oven for 10 to 15 minutes or until the turkey is no longer pink in the center and the internal temperature reaches 170 degrees F. Transfer to a warmed platter.

FOR THE BASMATI RICE:<.;br>Combine the rice and stock in a medium saucepan. Bring to a boil over high heat, reduce the heat, cover and simmer for about 30 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Remove the cover and fluff the rice with a fork. Cover and keep warm.


Place the fresh ginger, tamari sauce, rice vinegar, red wine vinegar, honey, basil, peanut butter and water into a blender and process until smooth. Set aside.


Heat the oil in a wok or large nonstick saute pan over medium-high heat. Add the carrots and celery; stir-fry for 2 to 3 minutes or until they begin to soften. Add the mushrooms and cook for 1 additional minute.

Add the stock or water to deglaze the pan, loosening any browned bits from the bottom with a wooden spoon. Transfer the vegetables to a bowl and keep warm.

In the same wok or pan, heat the oil over medium-high heat. Add the garlic, ginger, fennel seeds and fennel; saute for 1 minute. If the vegetables begin to stick, deglaze the pan with a drizzle of vegetable stock or water.

Add the Swiss chard, spinach and bok choy and continue cooking just until the greens wilt. Remove from the heat and toss in the soy sauce and sesame oil.

To Serve:

Layer equal portions of basmati rice, wilted greens and vegetables on each of 4 dinner plates. Top each with a turkey cutlet and drizzle with Peanut-Ginger Sauce.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9761

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