Cut chili pepper into thin circles. Finely grate peeled ginger root. Mix soy sauce, honey, chili and ginger. Grease turkey breast with received sauce and refrigerate for 6 hours. Clean turkey off the brine with knife, save the sauce. Season turkey with salt and peper. Heat rapeseed oil in the pan and fry the turkey on each side. Add broth and remaining marinade, stew for 30-40 minutes on low heat. Remove the turkey from the brine, cover with foil. Drain sauce.Add cream and bring to a boil. Dissolve starch in the cold water and add in the sauce to thicken.Season to taste.