Thai Turkey
Submitted by Adam
Shredded turkey breast stir-fried with red bell pepper and scallions in a glossy honey-soy-curry sauce with sesame oil and cilantro. A fast, lean Thai-inspired weeknight dinner in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minGot leftover turkey? This is what you do with it.
Shredded turkey breast hits a hot skillet with scallions and matchstick strips of red bell pepper, all coated in a sticky, glossy sauce of soy, honey, curry powder, sesame oil, and crushed red pepper.
Cornstarch thickens everything into a silky glaze that clings to every shred of meat.
Fresh cilantro on top adds colour and a bright, herbal note.
Thirty minutes from fridge to table, and it works just as well with fresh turkey as it does with Thanksgiving leftovers.
Chef Tips
- Shred the turkey coarsely so the pieces have enough surface area to grab onto the sauce
- Mix the sauce ingredients together before you start cooking; once the skillet is hot, everything moves in minutes
- A splash of sesame oil goes a long way here for nutty depth without heaviness
- Serve over jasmine rice or toss with rice noodles for a fuller meal
Ingredients
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.
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