Orange-Sesame Turkey Cutlets

Prep: 5min|Cook: 14min |Total: 1hr 19min

Ingredients:

1 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced garlic
1 teaspoon minced garlic
1 pound turkey cutlets
1 teaspoon cornstarch
3/4 cup frozen, de-fatted chicken stock, thawed
1 tablespoon minced, fresh cilantro

Directions

1. In a shallow nonmetal dish, combine the orange juice, soy sauce, oil, and garlic. Add the turkey. Turn to coat. Cover and refrigerate for 1 hour, turning frequently.

2. Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the turkey in a single layer; reserve the marinade. Cook the turkey for 2 minutes. Turn and cook for 2 minutes, or until golden brown. Place the turkey on a plate; cover to keep warm.

3. Place the cornstarch in a medium bowl. Add the stock and stir until smooth. Add the reserved marinade and mix well. Reduce the heat to medium. Pour into the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens slightly. Add the turkey. Cook for 5 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into the center of 1 cutlet. Serve sprinkled with the cilantro over quinoa rice.

(Recipe Notes: To freeze, pack the cooled cooked cutlets and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.)

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Quinoa cooking instructions:

In a medium saucepan, combine 1 cup quinoa with 2 cups water or broth, salt to taste. Bring to boil for 15 minutes or until liquid is absorbed. Turn heat off and cover with lid for 5 minutes. Fluff with fork and serve. Note: Quinoa is ready when the grain appears translucent and white germ is visible in a ring around the saucepan.