I get excited when I see a dish with the words “sweet & sour” in it. When I see a recipe that reads Sweet & Sour Turkey Stir Fry, especially one concocted by outdoor cooking legend Tiffany Haugen, my mouth starts watering. Yours will, too!
by Tiffany Haugen
Though wild turkey is the focus of this recipe, any upland bird can be prepared with it. Be sure to slice meat into small, bite-sized portions to ensure even cooking. Wild turkey is very lean so do not overcook it as it will toughen up quickly.Whether cooking a fresh, late-season turkey or pulling one from the freezer, this recipe is great. Only the breast is used in this stir fry recipe, while the legs and thighs are slow-cooked separately in a small crockpot.
Must Have
1-pound wild turkey breast or other upland bird breasts
Bird Marinade:
- 2 tablespoons orange or pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon black pepper
Stir Fry Ingredients:
- 2 tablespoons peanut or coconut oil
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 2 chili peppers, halved (optional)
- 2-3 green onions, sliced
- 1/2-inch fresh ginger, julienned
Sweet & Sour Sauce:
- 1/4 cup orange or pineapple juice
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon salt
In a small bowl, mix sweet and sour sauce ingredients until thoroughly blended. Be sure to dissolve the cornstarch in the water before adding to the sauce. Set sauce aside.
In a medium bowl, mix bird pieces with marinade until thoroughly combined. Set aside. In a large skillet, sauté onions on medium-high heat until soft. Add peppers, green onions and ginger and continue sautéing 1-2 minutes. Push everything in the pan to the edges and add marinated birds, with marinade, to the center of the pan in a single layer. Cook on each side 1-2 minutes and then mix all ingredients together.
Add sweet & sour Sauce to the skillet and continue to sauté 2-5 more minutes or until sauce thickens and bird meat is cooked to desired texture. Serve over rice or noodles and garnish with more green onion, basil and sesame seeds if desired.
Note: To order signed copies of Tiffany Haugen’s popular book, Cooking Game Birds, visit scotthaugen.com for this and other titles.
