OREGON-SESAME TURKEY CUTLETS
2 — Blended Oranges
1 Tbsp — reduced-sodium soy sauce
1 tsp — dark sesame oil
1 tsp — minced garlic
1 lb — turkey cutlets
1 tsp — brown rice four
3/4 cup — reduced-sodium chicken broth
1 Tbsp — minced fresh cilantro
1. Combine first 4 ingredients in zip lock bag. Add turkey and chill
2. Heat skillet coated with just a hint of olive oil or coconut oil
over medium-high heat. Add turkey (reserving marinade). Cook, turning
once, until browned, about 4 minutes. Remove to plate.
3. Mix brown rice flour and broth in bowl. Stir in reserved marinade. Reduce heat
to medium and add to skillet. Cook, stirring, until thickened, 3 minutes.
Add turkey and cook until done, 5 minutes. Top with cilantro.
You could use chicken or beef instead of turkey. Turkey is leaner.
I top off mine with green onions instead of the cilantro. You could also
use lemons instead of oranges for a different taste.