Kung Pao Turkey with Peanuts and Dried Chilies

A spicy and flavorful stir-fry using leftover roast turkey, tossed with vegetables, peanuts, and dried chilies in a Kung Pao sauce.

Prep Time

15 minutes

Total Time

30 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.16/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2cupsCooked turkey, cubed(Leftover roast turkey, skin removed)

£4.50

2tablespoonsVegetable oil(Peanut oil or canola oil)

£0.05

8Dried red chilies(Adjust to your spice preference, cut in half and seeds removed (optional))

£0.75

1teaspoonSichuan peppercorns(Optional, for authentic flavor)

£0.25

4clovesGarlic(Minced)

£0.15

1tablespoonGinger(Minced)

£0.10

3Scallions(Chopped, white and green parts separated)

£0.50

1Bell pepper(Red or yellow, diced)

£0.70

1Zucchini(Diced)

£0.60

0.5cupPeanuts(Roasted, unsalted)

£0.60

2tablespoonsSoy sauce

£0.10

1tablespoonRice vinegar

£0.10

1tablespoonHoisin sauce

£0.20

1teaspoonSugar

£0.01

1teaspoonCornstarch

£0.02

2tablespoonsWater or Chicken Broth

Total Cost

£8.63

£2.16 per serving

Instructions

1.
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water (or chicken broth). Set aside.
2.
Heat vegetable oil in a wok or large skillet over high heat. Add dried chilies and Sichuan peppercorns (if using). Stir-fry for a few seconds until fragrant, being careful not to burn them.
3.
Add minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
4.
Add the diced bell pepper and zucchini. Stir-fry for 2-3 minutes until slightly softened.
5.
Add the cubed turkey to the wok and stir-fry for 2-3 minutes to heat through.
6.
Pour the sauce over the turkey and vegetables. Stir-fry until the sauce thickens and coats everything evenly, about 1-2 minutes.
7.
Stir in the roasted peanuts and the green parts of the scallions. Cook for another minute.
8.
Serve immediately over rice.

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My Notes

Nutrition Information

Nutrition per serving (350g)

495 kcal / 2071 kJ

Carbs

22g

8% of RDA

Fat

29g

41% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of dried chilies according to your spice preference. Removing the seeds will reduce the heat.

For a more authentic flavor, use Sichuan peppercorns, but they are optional.

Prepare all ingredients before you start cooking, as stir-frying requires quick and continuous cooking.

Don't overcrowd the wok, or the vegetables will steam instead of stir-fry. Cook in batches if necessary.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of dried chilies according to your spice preference. Removing the seeds will reduce the heat.

For a more authentic flavor, use Sichuan peppercorns, but they are optional.

Prepare all ingredients before you start cooking, as stir-frying requires quick and continuous cooking.

Don't overcrowd the wok, or the vegetables will steam instead of stir-fry. Cook in batches if necessary.

Kung Pao Turkey with Peanuts and Dried Chilies

Ingredients

Instructions