Thai turkey
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Leftover turkey-breast meat, |
| About 3 cups | ||
| 3 | Green onions | |
| 1 | Medium-size red pepper | |
| 1 | Garlic clove, minced | |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Chopped cilantro OR |
| 1 | teaspoon | Dried cilantro leaves |
| 1 | tablespoon | Honey |
| 1½ | teaspoon | Curry powder |
| 1 | teaspoon | Oriental sesame oil |
| ½ | teaspoon | Cornstarch |
| ¼ | teaspoon | Crushed red pepper |
| 1 | tablespoon | Salad oil |
| Cilantro sprigs for garnish, | ||
| Optional | ||
Directions
Coarsely shred turkey-breast meat. Thinly slice green onions; cut red pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper, and ⅓ cup water until well blended.
In 10-inch skillet over high heat, in hot salad oil, cook green onions and pepper, stirring frequently, until vegetables are tender and golden. Stir in liquid mixture and shredded turkey meat and cook, stirring to coat turkey well, until heated through. Garnish with cilantro sprigs.