Tokyo 2020 Turkey Teriyaki Stir-Fry

Lunch, Main, On The Go

Serves: 4 


500g turkey breast, cut into strips

1 tbsp peanut oil

1 red onion, chopped

1 green pepper, finely sliced

½ red chilli, deseeded and finely sliced

Rice or noodles, to serve

For the marinade

60ml dark soy sauce

1 tbsp runny honey

1 tbsp white wine vinegar

1 tbsp sesame oil

1 tbsp dark brown sugar

1 tbsp sesame seeds

1 garlic clove, crushed

1 tsp finely chopped

Fresh ginger

2 tbsp water


  1. Put all of the marinade ingredients into a large bowl and whisk together really well.
  2. Add the turkey breast strips to the marinade, cover, place in the fridge and marinate for at least an hour but ideally overnight
  3. Heat the oil in a non-stick wok over a high heat. Using a slotted spoon, remove the turkey from the marinade and stir-fry for three minutes
  4. Add the onions, pepper and chilli and stir-fry for another three minutes, then pour the marinade into the wok and stir-fry for a final 1–2 minutes.
  5. Serve with rice or noodles.