Kung Pao Turkey Stir-Fry
Kung Pao Turkey Stir-Fry is a gluten free and dairy free recipe with 4 servings. This main course has 609 calories, 48g of protein, and 31g of fat per serving. For $1.33 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of garlic, mirin, cooked white rice, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Foodnetwork has 113 fans. From preparation to the plate, this recipe takes approximately 15 minutes. Overall, this recipe earns an excellent spoonacular score of 80%. If you like this recipe, take a look at these similar recipes: Kung Pao Tofu Stir Fry, Kung Pao Chicken Stir-fry, and Kung Pao Chicken Noodle Stir-Fry.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
6 dried Chinese red peppers or chiles de arbol, seeded and halved crosswise if long
1 tablespoon balsamic vinegar
2 cups cooked white rice, for serving
1 tablespoon cornstarch
2 cloves garlic, minced
1 tablespoon minced peeled ginger
2 tablespoons mirin or other rice wine (or dry sherry)
3 tablespoons peanut oil
1/2 cup unsalted roasted peanuts or cashews
1 1/4 pounds leftover roast turkey breast or rotisserie chicken (skinless), cut into 3/4-inch cubes (about 4 cups)
2 bunches scallions (3 finely chopped, the remaining cut into 1-inch pieces)
2 tablespoons soy sauce
2 teaspoons sugar
Equipment:
bowl
whisk
dutch oven
wok
Cooking instruction summary:
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
Step by step:
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. Immediately add the scallion pieces and stir-fry until tender, about 1 minute.
6. Add the peanuts, turkey and the scallion-garlic mixture; stir-fry 20 seconds. Reduce the heat to medium.
7. Add the soy sauce-cornstarch mixture and cook, stirring, until thick and glossy, about 2 minutes.
8. Serve over the rice.
9. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
