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Kung Pao Turkey

Kung Pao Turkey

Suki Hariharan / @relishthebite
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine Asian
Servings 4
Calories 436 kcal

Ingredients
  

  • 1 lb boneless and skinless turkey breasts cut into small cubes
  • ¼ cup cornstarch
  • 1 tsp salt
  • ½ cup canola oil

Stir-Fry

  • 1.5 tbsp peanut oil
  • 3 cloves garlic minced
  • 1 tsp ginger minced
  • 8 red chilies dried
  • ¼ cup peanuts dry-roasted, unsalted
  • 1 medium green bell pepper cut into small ¾ inch cubes
  • 1 medium red bell pepper cut into small ¾ inch cubes

Kung Pao Sauce

  • 2 tbsp dark soy sauce
  • ½ cup low-sodium vegetable broth or no sodium added
  • 1 tsp cornstarch

Garnish

  • 3 green onions thinly sliced

Instructions
 

  • Prepare turkey:  Toss the turkey with the ¼ cup cornstarch and salt, ensuring each turkey piece is covered in cornstarch.
  • Fry the turkey: Heat oil and fry the turkey until golden brown. When finished cooking, drain turkey and set aside.
  • Make Stir-Fry and sauce: Add peanut oil to the wok and heat. Add garlic, ginger, and red chillies to the wok. Stir-fry for 30 seconds. Add green pepper, red pepper, and peanuts to it and sauté for a minute. Add soy sauce and mix well. Mix vegetable broth and cornstarch in a separate bowl and add to the wok. In 20 seconds, you’ll notice the sauce start to thicken from the cornstarch.
  • Add fried turkey to it, mix well and heat through. Stir in green onions and serve over rice or noodles.

Notes

Add some red chilli flakes for extra spiciness

Nutrition

Calories: 436kcalCarbohydrates: 23gProtein: 33gFat: 24gSodium: 1095mg
Keyword Half Hour Until Devour, Leftovers, Turkey Breast
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