Kung Pao Turkey Stir-Fry

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.

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