- 1 egg white lightly whisked
- pinch dried chilli flakes
- 200g British turkey breast, cut into 2cm pieces
- pinch salt
- 1 tbsp sesame oil, optional
- 2 tbsp olive oil
For The Glaze
- 4 tbsp tomato ketchup
- 2 tbsp Dijon mustard
- 1 tbsp any vinegar
- ½ chopped red pepper
- 2 spring onions, chopped
- pinch cracked black pepper
Place all the ingredients for the glaze into a bowl and mix well.
Place the egg white into a bowl and add the chilli, turkey, salt, and sesame oil, stir well and leave for 10 minutes.
Heat the olive oil in a frying pan. Lift the turkey from the egg white marinade and cook for 4-5 minutes, do not overcook.
You will find the turkey will be really tender and juicy.
At this point, add the glaze and swirl through the cooked turkey and allow it to bubble and reduce slightly.
Serve piping hot and with egg fried or plain boiled rice.
Tip: The egg white coats the turkey and keeps in all the moisture, it’s a great trick.
© Phil Vickery