Take a large shallow dish and place the 4 skinless boneless turkey breasts in it. Sprinkle finely chopped rosemary all over the turkey pieces. Now, add in crushed chili flakes, coarsely crushed coriander seeds and 1 tablespoon of olive oil. Whisk all these ingredients until the turkey breasts are completely coated. Season the coated turkey breasts with some sugar and mix until it dissolves.
Place your non-sticking frying pan on a stove with high heat and wait for few seconds until warm. Add in the turkey mixture and brush the breast pieces with the remaining olive oil. Cook this mixture until nicely browned, without reducing the heat level.
Remove the frying pan from heat and divide the roasted turkey pieces among four serving plates.
Take a large bowl and place the scallions, watercress and sprouts in it. Mix these fresh herbs with your finger tips or using a fork. Now, break up the herb-mixture among the four serving plates.
Pick 4 mandarin oranges and peel them thoroughly. Cut the peeled oranges into half across the center, using sharp knife. Now, remove the seeds from the slices and shift them to the frying pan with the cut side down. Cook them over medium heat for about 30 to 60 seconds.
Take the frying pan away from the heat and shift the oranges pieces to the four serving plates. Place them with the browned side up.
Sprinkle the salads with about ½ teaspoon of sugar and place about a spoonful of mayonnaise to each plate.
Serve the gorgeous Mandarin Turkey with Bean Sprout and Watercress Salad.