If, like us, you’ve been mainlining mince pies and stilton for the last month, you’re probably seeking some healthier dinner options right now. Team GB double Olympic gold medallist gymnast, Max Whitlock, can help with that. His new book, The Whitlock Workout, is a surprisingly accessible exercise and recipe manual  – basically, you don’t need to lug a pommel horse into your living room or have an encyclopaedic knowledge of protein supplements to get involved. He’s (hopefully) heading to the Tokyo Olympics this summer so let’s look East with a healthy, protein-packed turkey teriyaki stir fry that takes just minutes to whizz up (if you can remember to marinate the meat the night before, that is). Turkey, it turns out, is for life not just Christmas!

Right, over to you, Max. Just pop your apron on over that leotard, please.

 

Tokyo 2020 turkey teriyaki stir-fry (serves 4)

I don’t want to count my chickens, but hopefully in 2020 I’ll be at my third Olympics and will get the chance to sample Japanese culture and food in Tokyo. Until then, I’ll make do with my teriyaki-style stir-fry. It’s really simple to make and, as long as you’re organised enough to marinate the turkey the night before, it’s probably one of the quickest meals you can cook.

 

Ingredients 

500g turkey breast, cut into strips

1 tbsp peanut oil

1 red onion, chopped

1 green pepper, finely sliced

½ red chilli, deseeded and finely sliced

rice or noodles, to serve

 

For the marinade/sauce:

60ml dark soy sauce

1 tbsp runny honey

1 tbsp white wine vinegar

1 tbsp sesame oil

1 tbsp dark brown sugar

1 tbsp sesame seeds

1 garlic clove, crushed

1 tsp finely chopped fresh ginger

2 tbsp water

 

Method

Put all of the marinade ingredients into a large bowl and whisk together really well.

Add the turkey breast strips to the marinade, cover, place in the fridge and marinate for at  least an hour but ideally overnight.

Heat the oil in a non-stick wok over a high heat. Using a slotted spoon, remove the turkey from the marinade and stir-fry for 3 minutes.

Add the onions, pepper and chilli and stir-fry for another 3 minutes, then pour the marinade into the wok and stir-fry for a final 1–2 minutes.

Serve with rice or noodles.

 

Photos: Dan Jones

The Whitlock Workout by Max Whitlock (Headline Home, £20) is out now