Kung pao with leftover turkey

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As the holiday season winds down, many of us find ourselves with an array of leftover turkey just waiting to be transformed into something delicious. Instead of simply reheating it, why not elevate those leftovers into a flavorful and exciting dish? This Kung Pao Turkey recipe offers a delicious way to transform your holiday turkey into a spicy, savory stir-fry that’s quick and easy to prepare.

Inspired by traditional Chinese Kung Pao chicken, this version takes advantage of leftover turkey, combining it with aromatics, crunchy vegetables, and a blend of bold flavors. The dried red chilis and Szechuan peppercorns add a delightful heat, while the peanuts or cashews contribute a satisfying crunch. It’s a perfect balance of textures and flavors that will make you forget you’re eating leftovers!

With just a few simple ingredients and minimal cooking time, this dish is perfect for busy weeknights or when you want to impress family and friends with a homemade meal that packs a punch. Serve it over fluffy jasmine rice, and you’ve got a complete meal that’s both comforting and satisfying.

Whether you’re looking to repurpose holiday leftovers or simply want to enjoy a quick and flavorful dish, this Kung Pao Turkey is sure to become a favorite in your kitchen. Say goodbye to bland turkey sandwiches and hello to a vibrant, mouthwatering stir-fry that will have everyone asking for seconds!

Prep time: 15 minutes Cook time: 5 minutes

Total time: 20 minutes Yields: 3-4 serving

Ingredients

• 1 ½ cups leftover cooked turkey, cut into bite-sized pieces

• 5-6 whole red chilis, sliced 

• 2 teaspoon freshly chopped ginger

• 5 cloves garlic minced

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon cornstarch

• 3 tablespoon peanut oil, divided

• 1 tablespoon rice wine vinegar

• ½   teaspoon ground red Szechuan peppercorn (Optional)

• ½  cup unsalted roasted peanuts or cashews

• 1 medium green bell pepper, cut into small cubes

• 2 teaspoon sugar

• 1 cup chicken broth

• Black pepper to taste

• Salt to taste

• Cooked rice for serving (preferably jasmin)

Directions

1. Prepare the Sauce:

   In a small bowl, combine the chicken broth, low-sodium soy sauce, rice wine vinegar, ground red Szechuan peppercorn (if using), sugar, black pepper, and cornstarch. Mix well until fully combined and set aside.

2. Cook the Stir-Fry:

   Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons of peanut oil, then add the peanuts or cashews to the pan and cook for 30 seconds. Immediately add the minced garlic, ginger, and red chilis stirring until fragrant, about 1 minute.

   Add the cooked turkey and the prepared sauce mixture to the pan. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 2 minutes.

3. Add the Vegetables:

   Stir in the green bell pepper and cook for an additional minute, just until the pepper is tender but still crisp. Adjust seasoning with salt and black pepper to taste.

4. Serve:

   Serve the Kung Pao turkey hot over a bed of jasmine rice.

Notes and Suggestions:

• Adjusting Spice Level: The whole red chilis can be adjusted based on your spice preference. Remove the seeds for a milder flavor or add more chilis for extra heat.

• Nut Options: If you prefer cashews, feel free to substitute them for peanuts. Both options add a delightful crunch.

• Vegetable Variations: Feel free to add other vegetables like zucchini, broccoli, or snap peas for added nutrition and color.

• Fresh ginger substitution: Fresh ginger can be substituted by ½ teaspoon of ground ginger.