Kung Pao Turkey Stir-Fry
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 570 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 118 milligrams
- Sodium
- 386 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 3 grams
- Protein
- 51 grams
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
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.