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).
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 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
Instructions
- 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 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 118 milligrams |
| Sodium | 386 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 3 grams |
| Protein | 51 grams |
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