KUNG PAO TURKEY STIR-FRY

Kung Pao Turkey Stir-Fry image

In the spirit of the American Chinese restaurant favorite, this stir-fry uses peanuts and chiles to give new life to leftover turkey (or rotisserie chicken).

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 118 milligrams, Sodium 386 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 51 grams