Pan Seared Turkey and Potatoes
Prep time: 10 minutes
Cook time: 25 minutes
- 1 lb (454 g) mini potatoes
- 1 boneless skinless Ontario turkey breast (about 1 lb/500 g)
- 2 tbsp (30 mL) cornstarch
- 1/4 tsp (1 mL) pepper
- 1/4 cup (60 mL) canola oil
- 4 green onions, thinly sliced
- 2 cloves garlic, rasped
- 2 tbsp (30 mL) soy sauce
Place potatoes in a microwaveable bowl with 1/4 cup (60 mL) water and cover with plastic wrap. Microwave for 5 minutes on High or until tender when pierced with a knife. Drain and let cool slightly. Using bottom of mug or small saucepan, press potatoes to flatten. Set aside.
Cut turkey into 2-inch (5 cm) chunks and toss with cornstarch and pepper.
In a large non-stick skillet heat, oil over medium-high heat. Brown turkey well on both sides and remove to a plate. Add potatoes and panfry for about 8 minutes, turning once until golden brown. Return turkey to pan with green onions, garlic, and soy sauce; cook stirring gently for about 5 minutes or until turkey is no longer pink inside.