This Kung Pao Turkey is a spicy, nutty and sweet sauce loaded with chunky veggies and turkey.
I make a lot of spicy dishes if you know me and I love having gallons of water after it. This is one of those dishes, but with a sweet touch. In my opinion, you can’t make this recipe without dried red chili, so definitely try getting your hands on them. They are usually found in the Latino or Asian grocery section. If you want to make it on the mild-spicy side then only add half of the dried red chilli. You can easily add your favourite vegetables like zucchini, green bell peppers, onions, broccoli, and baby corn along with the red bell peppers.
Serve it over steamed white rice, fried rice, or noodles.
Turkey is a great lean protein that greatly fits into go-to recipes like burgers, stir-fry and meatballs. This whole recipe took me 40 minutes to do, which serves about 4 meals with some rice. I have been collaborating with Think Turkey for almost a year for various recipes. Turkey takes on flavours well across all cuisines – whether you’re cooking Mexican, Indian, Moroccan, Thai and more, there’s a place for turkey on your plate. I am happy to be supporting Canadian Turkey Farmers.
Other Turkey Recipes: Turkey Kurma, Turkey Pizza, Turkey pepperoni garlic toast, Turkey tikka masala.
This is a scheduled post.
- • 1 lb Turkey breast boneless and skinless, 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 dried red chilies
- • ▢ 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 vegetable broth - low sodium or no sodium added
- 1 tsp cornstarch
- Garnish:
- ▢ 3 green onions thinly sliced
- 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 and set turkey aside.
- Make Stir-Fry and Sauce: Add peanut oil to the wok and heat. Add Garlic, ginger and red chilli 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 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.
