Nectar (juice by any other name) makes a sweet-and-sour sauce that also pairs well with pork chops or chicken. The orange elements in this dish beg for another vibrant color--perhaps steamed broccoli and red bell pepper--on the side.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1991


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Combine flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.

  • Heat oil in a medium nonstick skillet over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

  • Add shallot (or onion) and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add nectar, broth, vinegar and sugar; bring to a boil, stirring. Add apricots and cook until the apricots are tender and the sauce has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in mint. Spoon the sauce over the turkey.


Tips for Two: Refrigerate leftover nectar for up to 1 week. Add to smoothies; whisk into salad dressing; combine with sparkling water for a refreshing nonalcoholic beverage.

Store leftover canned broth up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Nutrition Facts

244 calories; protein 29.6g 59% DV; carbohydrates 18g 6% DV; dietary fiber 1.2g 5% DV; sugars 11.7g; fat 5.6g 9% DV; saturated fat 0.6g 3% DV; cholesterol 70.3mg 23% DV; vitamin a iu 972.2IU 19% DV; vitamin c 1.3mg 2% DV; folate 15.3mcg 4% DV; calcium 26.9mg 3% DV; iron 2.2mg 12% DV; magnesium 41.6mg 15% DV; potassium 559mg 16% DV; sodium 353.5mg 14% DV; thiamin 0.1mg 9% DV.