1 lb boneless and skinless turkey breast, cut into small cubes
¼ cup cornstarch
1 tsp salt
½ cup canola oil
1.5 tbsp peanut oil
3 cloves minced garlic
1 tsp minced ginger
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
3 green onions thinly sliced
Tip: Add some red chilli flakes for extra spiciness
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 turkey and set aside.
Make Stir-Fry and sauce: Add peanut oil to the wok and heat. Add garlic, ginger, and red chillies 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 the 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.
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