Mandarin orange turkey is a quick and easy Asian-themed meal that the whole family will love! Its fast, simple preparation makes it the perfect weekday meal.
Mandarin Orange Turkey
- 1 small can mandarin oranges in light syrup, undrained (11 oz)
- 2 tbsp soy sauce
- 1 tsp hot chili paste (or to taste)
- 1 clove garlic, minced (1 tsp)
- 1 tsp fresh garlic, grated
- 1 tsp sesame oil
- 2 tbsp cornstarch
- ¼ cup water
- 2 tbsp olive oil
- 8 oz turkey breast cutlet, cubed into 1” pieces
- Dash of salt
Drain juice from mandarin oranges into a small bowl. Reserve mandarin orange slices.
Add soy sauce, chili paste, garlic, ginger, and sesame oil to the mandarin orange juice and whisk until combined. Set aside.
Mix cornstarch into water and set aside.
Heat oil in a heavy pan over medium heat. Add turkey, sprinkle with salt and cook for 2-3 minutes on each side until cooked through with an internal temperature of 160℉.
Remove turkey from pan and set aside.
Add mandarin orange sauce to the pan and bring it to a simmer. Add cornstarch mixture and allow it to simmer for 1-2 minutes or until thickened. If the sauce becomes too thick, add a drizzle of chicken broth.
Put turkey and mandarin slices into the pan and heat through.
Serve over rice, if desired.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Handle turkey with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.
The sweet flavors in this recipe pair nicely with sweet potato apple butter casserole!
This easy chicken fajita soup combines fajita spices with chicken, black beans and rice to create a light and flavorful addition for any time of day!
Easy Chicken Fajita Soup
- ⅔ cup dried black beans
- 1 cup dry rice
- 1 tbsp olive oil
- 2 bell peppers, chopped (2 cups)
- 2 onions, chopped (2 cups)
- 4 cloves garlic, minced (4 tsp)
- 5½ cups chicken broth
- 2 large tomatoes, chopped (2 cups)
- 1 tb chili powder or to taste
- 1½ tsp ground cumin
- 1½ tsp paprika
- ¾ tsp dried oregano
- 2 tbsp dried cilantro
- ½ tsp salt
- ½ tsp black pepper
- 1 lb boneless skinless chicken breast
- 2 tbsp lime juice
Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching.
Prepare rice according to the directions listed on the package.
(NOTE: The above steps can be done ahead. Store beans and rice tightly covered in the refrigerator for up to 3 days.)
Heat olive oil in a large pot over medium-high heat. Add bell peppers and onion. Saute for 3 minutes then add garlic. Saute for 1-2 minutes longer.
Pour chicken broth and tomatoes into the pot. Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper.
Add chicken and bring to a light boil. Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
Transfer chicken to a cutting board and let it rest for 5 minutes. Cut it into small strips.
Return chicken to pot along with rice, beans and lime juice.
Reheat if necessary and serve with shredded cheese, if desired.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
Hack: One 15 oz can of black beans can be substituted for the dried beans in this recipe. Drain, rinse and add to the pot.
Hack: One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.
Hack: 2 cups of cooked chicken can be substituted for the chicken breast.
Hack: Dehydrated vegetables can be used in this recipe!
Did you know? Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas. Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!
Suggestion: Serve this soup with some freshly made authentic naan flatbread!