From http://www.prevention.com

 

1 cup orange juice

1 Tbs reduced-sodium soy sauce

1 tsp dark sesame seed oil

1 tsp minced garlic

1 pound turkey cutlets

1 tsp cornstarch

¾ cup reduced-sodium chicken broth

1 Tbs minced fresh cilantro

 

1.     Combine first 4 ingredients in zip lock bag. Add turkey and chill 1 hour.

2.     Heat nonstick skillet coated with cooking spray over medium high heat. Add turkey (reserving marinade). Cook, turning once, until browned, about 4 minutes. Remove to plate.

3.      Mix cornstarch and broth in bowl. Stir in reserved marinade. Reduce heat to medium and add to skillet. Cook, stirring, until thickened, 3 minutes. Add turkey and cook until done, 5 minutes. Top with cilantro.

 

(To freeze, pack the cooled cooked cutlets and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.)