1 boneless, skinless turkey breast
2 tablespoons vegetable oil
2 onions, chopped
1 small green bell pepper, chopped
1 large celery salt
2 tablespoons garlic powder
2 tablespoons chopped fresh ginger root
1 large carrot, finely chopped
1 loud pipette or spoon, shaker
1 teaspoon dried basil
1 teaspoon dried rosemary
3 tablespoons white sugar
1/2 cup white wine
Heat oil in a shallow dish or bowl in the microwave oven 50 to 60 seconds, stirring frequently, to 1 to 2 minutes. Stir in onions, green olives and bell peppers. Cook 5 minutes, stirring repeatedly.
Stir Asian spices into garlic powder, fresh ginger, carrot, celery salt, lemon pepper and black peppercorns. Cook one minute, stirring just enough to prevent sticking. Stir in ginger, lemon pepper and carrot. Cook 5 to 10 minutes, stirring occasionally.
Mix sugar, white wine, lemon zest, ginger and rosemary, mix well. Sprinkle over chicken mixture. Cover and refrigerate at least 4 hours before removing from pan.
Transfer chicken mixture to the pan and repeat the cooking on the bottom of the pan over medium heat, turning once, until the chicken mixture is thoroughly coated. Cool slightly before cutting into pieces and serving.
⭐ ⭐ ⭐ ⭐ ⭐