1/3 cup (75 mL) no salt added vegetable or turkey broth
1/3 cup (75 mL) white vinegar
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) liquid honey
2 bay leaves
1 lb (454 g) red mini potatoes, halved
1 large red or orange bell pepper, chopped
2 tbsp (30 mL) chopped fresh parsley or cilantro
Cut turkey breast into 1 1/2 inch (7 cm) chunks.
Heat oil in large deep saucepan over medium high heat and brown turkey chunks on both sides. Remove to a plate.
Reduce heat to medium; cook onion, garlic and hot pepper flakes, stirring for about 8 minutes or until softened and starting to become golden. Add tamari, broth, vinegar, lime juice, honey and bay leaves; bring to a boil.
Return browned turkey, potatoes and pepper to sauce. Reduce heat to simmer; cover and cook for about 20 minutes or until potatoes are tender and turkey is no longer pink inside. Remove bay leaves.
Sprinkle with parsley before serving.
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