When you’re looking for a quick and easy meal, you’ll appreciate the simplicity of this recipe. With 10 minutes of prep time, you can have this dish ready to serve in the time it takes to cook rice. The sauce can be made in advance and stored in an airtight container in a camp cooler or refrigerator for weeks!
Ingredients – Turkey:
- 1 turkey breast from a spring gobbler, or 2 breasts if a smaller jake or hen
- 2 cups buttermilk
- 2 cups seasoned breadcrumbs
- 1 tsp salt
- 1 tsp ground black pepper
- Cut turkey into 1-inch pieces and soak in buttermilk for 6 to 8 hours.
- Drain the turkey in a colander and shake off extra buttermilk.
- Drop turkey into a bag of seasoned breadcrumbs with salt and pepper and shake until all pieces are fully coated.
- Heat an inch of oil in a Camp Chef cast iron frying pan. Add turkey pieces and brown. Meanwhile, with the turkey browning, continue preparing the vegetables and sauce.
Ingredients – Sweet and Sour Sauce and Vegetables:
- 1 19 oz can of pineapple chunks with juice
- 1 8 oz can tomato sauce
- 1/3 cup apple cider vinegar
- 1/3 cup light brown sugar, packed
- 3 Tbsp soy sauce
- 2 Tbsp olive oil
- 1 large yellow onion diced into big chunks
- 1 large carrot, sliced thin
- 1 large bell pepper, red, green, or yellow, cut into 1-inch chunks
Ingredients – Cornstarch Slurry:
- 1 ½ Tbsp cornstarch
- 3 Tbsp water
- In a small bowl, whisk together cornstarch and water. Set aside.
- In a medium saucepan, combine pineapple chunks and juice, tomato sauce, apple cider vinegar, brown sugar, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, for about 2 minutes. Remove from heat.
- Heat olive oil to medium-high in a large Camp Chef cast iron fry pan. Add onion, carrot, and peppers. Cook mixture on high for 4-5 minutes until the onions start to turn translucent.
- Add the turkey to the vegetables and cover the mixture with sweet and sour sauce, quickly bring to a simmer, then remove from the heat.
- The sweet and sour turkey can be served over rice or enjoyed on its own.
* Fresh pineapple and its juice contain enzymes that break down the cornstarch and prevent the sauce from remaining thick, so use canned pineapple and chunks for best results.