2 tsp cornflour
4 quick-cook turkey breast steaks,weighing about 300g/10oz total
1 tbsp sunflower oil
1 red chili chopped - remove seeds if you do not want it too hot
200g fresh pineapple diced
50ml pineapple juice
1 tbsp fresh snipped chives or chopped parsley
wild or long grain rice and steamed broccoli, to serve
Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly.
Heat the oil in a large non-stick frying pan, until it is really hot.
Add the turkey and fry for 3-4 minutes, turning once until golden on both sides – cook in batches if need be.
Transfer to a plate.
Add the pineapple juice and red chili to the pan. Gently bring to the boil.
Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce.
Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
Return the turkey to the pan. Add the fresh pineapple and heat through gently.
Scatter over chives or parsley and serve straight away with rice.
Recipe adapted from: Good Food