In a large bowl, mix all the sauce ingredients bar the turkey. Whisk to combine well.

Cut the turkey into small pieces, about 4 pieces per breast. I did this to ensure the turkey would cook quickly, and that more of the turkey would be marinated, as I had limited time to let it sit. If you do have the time, feel free to leave the breasts whole and cut later, as this will give you more tender meat. However, in the interest of time, I opted for smaller pieces, and still had a good result.

Place the turkey in the bowl and cover with plastic. Marinate for at least 20 minutes, 30 minutes optimally, and overnight if you are really organised! I only had a bit of time so I marinated mine for 20 minutes.

Turn the grill on in your oven to a medium – high heat. Grab a grill tray and place some foil underneath to catch the drips,

While you wait for the turkey to marinade, cut your vegetables up into bite sized pieces, and cut the tails off the snow peas. Place in a steamer. You could do these in the microwave, however I opted to steam them over the stovetop. If you decide to do this, heat the water until boiling, but wait until you place the turkey in to add the vegetables to avoid overcooking.

When your turkey has finished marinading, lay the pieces out on the grill tray. Put the tray in the oven and give the turkey 7-9 minutes each side. Ensure you constantly check the turkey, and turn over when its looking quite brown on top. When ready, I noticed that the sauce caramelised and went crispy so keep an eye out for this.

While you are waiting for the turkey, put the veggies in to steam. Leave them in the steamer for a maximum of 10 minutes, or until cooked through. I placed the leafy tops of the Buk Choy in at the end as they really only need a minute to cook.

With a few minutes to spare, place the remaining marinade in a saucepan on a medium heat. Cook until the mixture boils, and then simmer for a couple of minutes. Turn off after this, otherwise the sauce will be too strong.

When you think the turkey is ready, get it out of the oven. I sliced through the thickest slice to check, as I didn’t have a meat thermomotor on hand. Once it’s cooked through, let it sit for 5 – 10 minutes.

For serving, place rice, if desired, in the bottom of a bowl, and layering the vegetables on top. Next, finely slice the turkey and place slices on top of the vegetables. Spoon a tablespoon or two of the sauce over the bowl, depending on how strong you want the flavour to be. Finally, garnish with coriander.

How much sauce you put on at the end is really up to you. I found it needed a little bit of sauce otherwise it would have been too dry, plus its always nice to have a nice sauce with rice. If you like strong flavours, feel free to add more. You can also use whatever vegetables you have on hand, as most vegetables would go quite well with this dish. As I said, it’s meant to be a simple, easy weeknight dinner recipe, so feel free to add or omit whatever you want. I had it without rice and it was really yummy. Plus I had some extra for my lunch the next day!