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Mix the mustard, chutney, Worcestershire sauce, paprika, orange juice, and chilli, if using, together until well combined.
Heat the oil in a frying pan or wok, add the turkey, and cook over a high heat until browned. Remove the turkey from the pan and set aside, covered to keep it warm.
Add the onion to the pan and fry for 2–3 minutes, or until beginning to colour. Add the peppers and garlic and fry, stirring constantly, for 3–4 minutes, or until tender.
Stir in the mustard mixture and return the turkey to the pan. Cook for 5 minutes or until piping hot and the turkey is cooked through.
- 2 tbsp wholegrain mustard
- 2 tbsp mango chutney
- 2 tbsp Worcestershire sauce
- ¼ tsp ground paprika
- 3 tbsp orange juice
- 1 red chilli , chopped (optional)
- 2 tbsp olive oil
- 450g turkey breast escalope, cut into strips
- 1 onion , peeled and finely chopped
- 1 red pepper, cored and cut into strips
- 1 orange pepper, cored and cut into strips
- 1 garlic clove, crushed
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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