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Turkey breast, teriyaki marinade, vegetable fried rice

Vegetables and Fruits, Risotto, Pasta and Rice, Poultry

Quebec turkey is visiting Asia in this classic flavor profile accompanied by vegetable fried rice.


Recipe for 4


300 Ml
Basmati rice
450 Ml

Turkey and garnishes

2 Unit(s)
Turkey breast
250 Ml
Teriyaki sauce
3 Unit(s)
2 Clove(s)
Chopped garlic
1 Unit(s)
2 Unit(s)


5 Sprig(s)
Fresh cilantro
4 Tbsp
White and black sesame seeds
  • Salt and pepper
  • Vegetable oil

Preparation time: 45 min

Preheat your Oven at 375 °F

  • Preparation

    Cut the turkey breasts into cubes and in a mixing bowl combine the turkey and teriyaki sauce and let rest int eh fridge for roughly 1 hour.

    Peel the carrots and cut them into small cubes.

    Remove the florets from the brocoli and make sure they are bite sized.

    Peel and mince the onion.

  • The rice

    Rince the water twice under cold water.  Bring to a boil with the measured water and cook for 15 minutes on medium-low heat.

  • Turkey and garnishes

    In a hot wok or skillet with vegetable oil, sear the turkey cubes and season with salt and pepper.  Transfer the turkey to a baking sheet and finish cooking through for 5-10 minutes depending on their size.

    In the meantime, in the same wok, sweat the onions and then add the carrots and cook for 2 minutes and then add the brocoli.  Cook until the vegetables are tender.

    Taste and season if necessary.  Add the basmati rice and gently combine.

  • Plating

    In a bowl, make a niec bed of rice on the bottom.  Top with the turkey teriyaki and garnish with roasted sesame seeds as well as cillantro leaves.

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