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Ginger Apple Turkey Breast
Source: dLife

Ginger and red pepper combined with apple and hoisin sauce over turkey breast.

Prep Time: 25 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 286.3
Total Carbs 27.8 g
Dietary Fiber 2.2 g
Sugars 18.9 g
Total Fat 8.7 g
Saturated Fat 1.0 g
Unsaturated Fat 4.6 g
Potassium 156.9 mg
Protein 29.0 g
Sodium 754.3 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1 Fruits , 2 1/2 Meat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  turkey breast tenderloin, raw
0 1/4 cup  apple juice
2 tbsp  hoisin sauce
0 1/2 tbsp  fresh ginger root
0.125 tsp  salt
1 pinch  ground red pepper (cayenne)
0 1/2 cup  chopped red bell peppers
1 each  small onions
1 tbsp  vegetable oil
3 tbsp  cold water
1 tsp  cornstarch
1 each  Apples, fresh, peeled, medium, 2 3/4"
  1. Horizontally, cut turkey tenderloins in half to make two 1/2 inch steaks; set aside. Stir together apple juice, hoisin sauce, ginger, salt, and ground red pepper in a small bowl. Set aside.
  2. In a large nonstick skillet, cook sweet pepper strips and onion wedges in hot oil over medium heat for 4-5 minutes or until nearly tender. Remove vegetables, reserving oil in skillet. Add turkey to oil in skillet. Cook about 4 minutes or until brown, turning once.
  3. Return cooked vegetables to skillet. Add apple juice mixture. Bring to a boil. Reduce heat. Simmer, covered for 8-10 minutes or until turkey is done.
  4. Using a slotted spoon, transfer turkey and vegetables to a serving platter. Keep liquid in skillet. Cover and keep warm.
  5. Combine water and cornstarch; Add to liquid in skillet. Cook and stir until thickened and bubbly. Add apple. Cook uncovered, about 3 minutes more or just until apple is slightly softened. Spoon apple mixture over turkey and vegetables.

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