Ingredients
3/4 lb. turkey breast tenderloin steaks (about 3 steaks)
1 small red sweet pepper, cut into 1-inch pieces
1 small onion, chopped
1/3 cup apricot or peach nectar
3 tbls. soy sauce
2 tbls. rice or white vinegar
1 tbls. cornstarch
1/4 tsp. ground red pepper
1/2 c. dried apricot halves, cut in half
1 c. couscous or long grain rice
1 tbls. cooking oil
1 6oz. pkg. frozen pea pods
Preparation
The night before serving: Cut turkey into bite-sized strips. Transfer to a covered storage container and chill. In another storage container combine sweet pepper and onion; cover and chill. For sauce, in a third container, stir together nectar, soy sauce, vinegar, cornstarch, and ground red pepper; add apricots. Cover and chill. To cook and serve: Prepare couscous or rice to package directions. In a wok stir fry sweet pepper mixture in hot oil 2 to 3 minutes till crisp tender. Remove vegetables from pan. (Add more oil as necessary during cooking.) Add the turkey to the pan. Stir-fry for 2-3 minutes or till no pink remains. Push turkey from center of pan. Stir sauce and add to center of the wok or skillet. Cook and stir about 1 minute more or till pea pods are heated. Serve immediately over couscous or rice.
