Wednesday, June 26, 2013

Hoisin Turkey Tenders with Spicy Asian Slaw

Sometimes it's Tuesday, and it's hot, and everyone's hungry, and everyone's on a diet (egads!),  and nothing sounds that tasty, and well, you get the idea:)
This is a dish for one of those days.  It's simple, healthy, attractive, and GOOD!  I've included the recipe for a quick dressing for the Asian slaw, but a bottled soy-ginger dressing would be delicious!  The turkey tenders are baked with a brush of hoisin sauce (bottled-- in the Asian foods aisle) and the Asian slaw can be put together in minutes.  Of course, just about any veggie would go well in the slaw, substitutions are a necessity when it's one of those days! :)  

Hoisin Turkey Tenders with Spicy Asian Slaw (makes 3 generous servings)
3 turkey tenders
1 Tbl. olive oil
salt and pepper
3 Tbl. bottled hoisin sauce
1/2 small Napa cabbage, sliced thinly (throw away the core)
2 carrots, shredded
1/4 cup coarsely chopped cilantro leaves
1/2 cup sliced snow peas or snap peas
3 green onions, sliced 
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/2 tsp. Sriracha sauce
1 small garlic clove, minced (or 1/2 tsp. granulated garlic)
1 tsp. minced fresh ginger 

Heat the oven to 350F.  Use a knife to split the tenders lengthwise, but not all the way through.  Open them out and push to flatten them.  Place on a rimmed baking sheet.  Brush with olive oil and sprinkle with salt and pepper.  Bake for 20 minutes.  
In the meantime, prepare the dressing by mixing everything up in a jar and shaking.  Set aside.
Toss the cabbage, carrots, cilantro, snap peas, and green onions in a large bowl.
Turn the turkey tenders over and brush with some hoisin sauce.  Bake another 5 minutes.  Turn the turkey over again and brush with the remaining sauce.  Turn the oven to 400F.  Bake another 5 minutes, until the turkey is cooked through and the hoisin has formed a glaze.  
Slice each tender into about 1/4-inch slices.  Toss the slaw with the dressing.  Divide the slaw among bowls.  Top with the sliced turkey and serve!

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