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THAI TURKEY

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 lb Leftover turkey-breast meat,

  2. About 3 cups

  3. 3 Green onions

  4. 1 Medium-size red pepper

  5. 1 Garlic clove, minced

  6. 2 tb Soy sauce

  7. 1 tb Chopped cilantro OR 1 ts Dried cilantro leaves

  8. 1 tb Honey

  9. 1 

  10. 1/2 ts Curry powder

  11. 1 ts Oriental sesame oil

  12. 1/2 ts Cornstarch

  13. 1/4 ts Crushed red pepper

  14. 1 tb Salad oil

  15. Cilantro sprigs for garnish,

  16. Optional

Instructions Jump to Ingredients ↑

  1. 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 1/3 cup water until well blended.

  2. 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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