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30-Minute Orange Cashew Turkey

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  • 3 Tbsp soy sauce, divided
  • 2 Tbsp lemon juice, divided
  • 2 tsp ginger, minced
  • 2 tsp garlic, minced
  • 2 boneless, skinless turkey breasts, cut into 1” cubes
  • ¼ cup + 1 Tbsp cornstarch
  • 4 Tbsp canola oil
  • 1 Tbsp honey
  • 1 can, 284 mL mandarin orange segments + juice
  • 1 Tbsp orange marmalade
  • 1 Tbsp rice vinegar
  • ½ tsp sesame oil
  • ½ cup salted cashews
  • sesame seeds to garnish, optional


  • In a large bowl combine 2 Tbsp soy sauce, lemon juice, ginger and garlic. Add cubed turkey and marinate for 15-30 minutes in refrigerator.
  • Using a slotted spoon remove turkey from marinade to a clean bowl. Discard marinade. Sprinkle turkey with ¼ cup of cornstarch and toss to coat.
  • In a large fry pan heat oil over medium-high heat. Working in 2 batches, add turkey cubes and sauté, turning, until cooked through. About 4 minutes per batch. Set aside on a paper towel.
  • Drain mandarin oranges , reserving liquid (about 2/3 cup). Set aside.
  • In a saucepan over medium heat, add remaining 1 Tbsp soy sauce, honey, reserved orange juice, marmalade, rice vinegar and sesame oil. In a small bowl mix remaining 1 Tbsp cornstarch with 2 Tbsp water to make a slurry. Stir into sauce. Bring a low boil stirring, until sauce thickens.
  • Add turkey cubes to sauce and toss to coat. Add mandarin oranges and cashews, stirring to combine.
  • Serve over rice with steamed broccoli or salad on the side.