Turkey meat isn't just for those special occasions

Wok-fried diced turkey with mixed bell peppers and chestnuts by chef Eric Teo. Photo: USA POULTRY & EGG EXPORT COUNCIL

When you see turkey on the table, it usually signals a decadent feast.

Chances are, this happens only a few times a year, during special occasions like Christmas.

Most people in Singapore would not think of buying turkey meat at other times of the year.

Celebrity chef Eric Teo thinks that many do not enjoy eating or cooking it as part of their daily meals as they find the meat too dry.

"This is probably because of their yearly festive experience - overcooked turkey or roast turkey that has been left out too long before the feast starts," he said.

However, turkey meat can be juicy and tasty if handled well, said Mr Teo, who owns food consultancy firm ET Culinary Arts.

And you do not always have to roast the turkey in the oven. In this recipe, Mr Teo incorporated chunks of turkey into a familiar Chinese wok stir-fry.

The meat is tossed with bell peppers and chestnuts for a lean yet nutritious dish that is suitable for a simple family meal at home.

In addition, turkey meat contains essential minerals like iron, zinc and potassium.

Said Mr Teo: "Turkey meat is convenient for daily meals as it is readily sold in supermarkets in parts, or as a whole turkey."



30g red bell peppers, diced

30g green bell peppers, diced

30g yellow bell peppers, diced

10g garlic, sliced

15g white onion, diced

60g chestnuts (cooked)

5g ginger, sliced

25g Chinese chives, cut into 3cm-long segments

160g turkey meat (boneless and skinless)

5g canola oil

Salt, to taste

Pepper, to taste


15g soya sauce

½ tsp corn starch

5g sesame oil

5g shaoxing wine

1 tbs water

½ tsp sugar


Prepare the vegetables accordingly and set them aside.

Dice the turkey breast into cubes measuring about 2cm thick.

Mix all the sauce ingredients in a small bowl.

Heat a pan over medium-high heat and add the canola oil.

Add the turkey pieces and fry until they turn brown and fragrant, about two to three minutes.

Add the bell peppers, onions, garlic and ginger, and stir-fry until they turn brown. Then add the chestnuts into the pan.

Pour in the sauce mixture and stir evenly to make sure the ingredients are evenly coated with the sauce.

Season with salt and pepper, then serve warm.


The recipe was devised in collaboration with the USA Poultry & Egg Export Council.


(Per serving)

Energy: 156 kcal

Total fat: 6g

Saturated fat: 1g

Cholesterol: 24mg

Carbohydrate: 11g

Protein: 13g

Dietary fibre: 3.5g

Sodium: 431mg


Increase the amount of vegetables consumed daily to boost the amount of beneficial phytochemicals in your diet, says the Health Promotion Board.

You can do so by including colourful vegetables, such as bell peppers and tomatoes, or dark leafy vegetables in your cooking.

This article was first published on July 28, 2015.
Get a copy of The Straits Times or go to straitstimes.com for more stories.