Name: Kung Pao Turkey Stir-Fry
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 1/4 pounds leftover roast turkey breast or rotisserie chicken (skin removed), cut into 3/4-inch cubes (about 4 cups); 2 tablespoons soy sauce; 2 tablespoons mirin or other rice wine (or dry sherry); 2 bunches scallions (3 finely chopped, the remaining cut into 1-inch pieces); 2 cloves garlic, minced; 1 tablespoon minced peeled ginger; 1 tablespoon balsamic vinegar; 1 tablespoon cornstarch; 2 teaspoons sugar; 3 tablespoons peanut oil; 6 dried Chinese red peppers or chiles de arbol, seeded and halved crosswise if long; 1/2 cup unsalted roasted peanuts or cashews; 2 cups cooked white rice, for serving

Directions

Toss the turkey and 1 teaspoon each soy sauce and mirin in a large bowl; set aside. Combine the 3 finely chopped scallions with the garlic and ginger in a small bowl; set aside. Whisk 1 cup water, the remaining 1 tablespoon plus 2 teaspoons each soy sauce and mirin, the vinegar, cornstarch and sugar in another small bowl; set aside.
Heat a wok or Dutch oven over high heat. Add the peanut oil, then add the dried peppers and stir-fry until lightly browned, 30 seconds. Immediately add the scallion pieces and stir-fry until tender, about 1 minute. Add the peanuts, turkey and the scallion-garlic mixture; stir-fry 20 seconds. Reduce the heat to medium. Add the soy sauce-cornstarch mixture and cook, stirring, until thick and glossy, about 2 minutes. Serve over the rice.