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!