Wash the black rice and let it soak for at least 30 minutes to shorten the cooking time.
Put it to boil, during which time you can start preparing the turkey breast in Mongolian style.
Cut the turkey breast into cubes or strips, season with salt and pepper, but keep in mind that you will also add soy sauce, which is quite salty.
Roll the strips of meat through the cornstarch. It will wrap the pieces of meat in a crispy crust once they are fried. I used a little starch, as you can see from the pictures, but I will try with a larger quantity, to realize the difference. :)
Heat the oil and add the meat to the pan, cook it until it is nicely colored on both sides, then take it out on a plate on which you have previously put a paper towel.
Put the finely chopped ginger and green garlic in the same pan and cook for a few seconds. Add the soy sauce, sesame oil, sweet chili sauce and stir until it starts to boil and thicken a little.
If you prefer a slightly thicker sauce, mix 2 tablespoons of starch with 1 tablespoon of cold water, then add to the sauce and mix until smooth.
If you like spicy food, add a few chili flakes.
Now put the slices of meat and green onions cut in the pan and cover them with sauce.
How to prepare black rice:
Drain the boiled rice. Put a little butter in a pan to melt, add a drizzle of chopped green onions and black rice. Sprinkle with a pinch of salt, stir and the food is ready.
Serve the turkey breast in Mongolian style with black rice accompanied by bouquets of sauteed broccoli.