If you can’t easily get your hands on dried cherries, try Craisins – a sweetened cranberry, raisins or just about any dried fruit.
Keep an eye on the wild turkey breast since it cooks very quickly. When the turkey is just about done, pull it out and return it to the pan just before serving.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
- 2 wild turkey breasts, boneless and skinless; cut into thin strips
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 tablespoons low sodium soy sauce
- ¼ cup orange juice, preferably freshly squeezed
- ¼ cup sake or dry sherry
- 1 tablespoon cornstarch mixed with equal part cold water
- 1 lemon, juice only
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, peeled and minced
- 1 tablespoon brown sugar
- 2 tablespoons peanut oil
- ½ cup dry-roasted peanuts
- 2 green onions, roughly chopped
- 1 cup snow peas, trimmed
- ½ cup dried cherries
- 1 (8-ounce) can sliced water chestnuts
- 4 cups warm steamed rice
1. Combine sesame oil, vegetable oil, soy sauce, orange juice, sake (or sherry), lemon juice, garlic, ginger and brown sugar in a non-reactive bowl (glass, wood, plastic). Add turkey, toss to coat and refrigerate for 2 to 3 hours.
2. Remove turkey from marinade. Reserve marinade.
3. Heat oil in a wok or large skillet over medium-high heat. Add turkey and stir-fry for 2 to 3 minutes. Remove turkey from pan.
4. Add reserved marinade and heat liquid to boiling for 5 minutes.
5. Return turkey to the pan; add peanuts, snow peas, dried cherries, water chestnuts and heat to warm. Serve immediately over rice.