Instructions

1. If the turkey breasts are thick, cover them with cling-film and pound gently with a meat mallet to 1 cm thick.
2. Season with salt and pepper and fry in a pan on each side until light brown (about 2 minutes). Transfer them to a plate.
3. Meanwhile, grate the lemon, peel the ginger and slice into matchstick-sized pieces.
4. Clean the pan with a paper towel and heat a drop of oil and stir-fry the lemon rind and ginger for 1 minute.
5. When aromatic, add the stock, honey and lemon juice.
6. Mix the water with the starch. When smooth, add gradually to the sauce, stiring constantly. When the sauce is smooth and syrupy, return the turkey breasts and heat through for about a minute.
7. Serve warm with the sauce.