Turkey Strips with Peanut Sauce

Ingredients per serving – 30min

  • 200g (7 oz.) turkey or chicken breast fillet
  • 150g (5.3 oz.) cauliflower (fresh or frozen)
  • 50g (1.8 oz.) leek
  • 2 carrots
  • 100 ml (0.4 cups) coconut milk (low-fat, unsweetened)
  • 4 tablespoons (60g or 2.1 oz.) peanutcream
  • 1 clove of garlic
  • 1 piece of ginger, approx. the size of a thumb (20g or 0.7 oz.)
  • ½ lime
  • ½ teaspoon chili flakes or rings (fresh or dried)
  • 2 teaspoons rapeseed or olive oil
  • salt, pepper

Peanuts are an excellent source of protein and fat. But make sure to buy peanut butter that does not contain extra fat or sugar.


  1. Rinse turkey or chicken breast fillet with cold water, pat dry and cut into strips of about 1 cm (0.4 inch).
  2. Cut cauliflower into slices.
  3. Wash leek, pat dry, cut into slices.
  4. Peel carrots and cut into slices.
  5. Heat up 1 teaspoon oil in a pan on medium heat.
  6. Fry fillet strips and vegetables for about 2 minutes on each side. Take out the meat strips and put them aside.
  7. Add 150ml (0.6 cups) water to the vegetables and let it simmer for about 5 minutes until the water has evaporated.
  8. Peel garlic and ginger, cut into thin slices.
  9. Squeeze lemon.
  10. Heat up 1 teaspoon oil in a high pot on medium heat.
  11. Put garlic, ginger and chili in the pot, fry for about 3 minutes.
  12. Deglaze with coconut milk, boil it up and take the pot off the stove.
  13. Stir in peanut butter and lime juice, season with salt and pepper.
  14. Serve fillet strips and vegetables with peanut sauce.


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