Kung Pao Turkey Stir-Fry Recipe

Name: Kung Pao Turkey Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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.
2
Combine the 3 finely chopped scallions with the garlic and ginger in a small bowl; set aside.
3
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.
4
Heat a wok or Dutch oven over high heat.
5
Add the peanut oil, then add the dried peppers and stir-fry until lightly browned, 30 seconds.
6
Immediately add the scallion pieces and stir-fry until tender, about 1 minute.
7
Add the peanuts, turkey and the scallion-garlic mixture; stir-fry 20 seconds.
8
Reduce the heat to medium.
9
Add the soy sauce-cornstarch mixture and cook, stirring, until thick and glossy, about 2 minutes.
10
Serve over the rice.
11
Photograph by Charles Masters

841

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Kung Pao Turkey Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Turkey Stir-Fry

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