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.
Photograph by Charles Masters
Recipe courtesy of Food Network Magazine