Spicy Turkey Strips with Sriracha Sauce and Vegetables

Preparation & Marinating

• 1
  For the marinade, mix 1 tbsp oil, 1 tbsp Worcestershire sauce, 2 tbsp soy sauce, 1 tbsp Sriracha, 1 tsp raw cane sugar, and 1 tsp salt in a bowl.
• 2
  Cut the turkey breast against the grain into strips and add to the marinade. Mix well, cover with cling film, and let marinate in the refrigerator for at least 30 minutes (ideally 2 hours).
• 3
  Meanwhile, prepare the vegetables: cut the onion into eighths, bell pepper into strips, carrots into slices, and zucchini into cubes. Finely chop the ginger.

Preparation in a Wok or Pan

• 1
  Heat 1 tbsp oil in a large pan or wok. Sauté the vegetables vigorously for 5–7 minutes, then remove and set aside.
• 2
  Add a little more oil to the pan and sear the meat in batches (preferably in 3 rounds). As soon as the meat turns white on the bottom, flip it and cook for about 1 minute on the other side.
• 3
  Once all the meat is seared, pour the chicken broth into the pan. Whisk the cornstarch with a little cold water until smooth, add to the pan, and bring to a brief boil until the sauce thickens.
• 4
  Season with balsamic vinegar, the remaining sugar (2 tsp), the remaining soy sauce (2 tbsp), and pepper. Return the meat and vegetables to the pan, heat everything briefly, and season with salt if needed.

Serving

• 1
  Serve the spicy turkey strips with rice and garnish with freshly chopped cilantro.