Kung Pao Turkey Stir-Fry

• 1 1/4 pounds leftover roast turkey breast or rotisserie chicken (skin removed), cut into 3/4-inch cubes (about 4 cups)
• 2 tablespoons soy sauce
• 2 tablespoons mirin or other rice wine (or dry sherry)
• 2 bunches scallions (3 finely chopped, the remaining cut into 1-inch pieces)
• 2 cloves garlic, minced
• 1 tablespoon minced peeled ginger
• 1 tablespoon balsamic vinegar
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 3 tablespoons peanut oil
• 6 dried Chinese red peppers or chiles de arbol, seeded and halved crosswise if long
• 1/2 cup unsalted roasted peanuts or cashews
• 2 cups cooked white rice, for serving

1. Toss the turkey and 1 teaspoon each soy sauce and mirin in a large bowl; set aside.
2. Combine the 3 finely chopped scallions with the garlic and ginger in a small bowl; set aside.
3. Whisk 1 cup water, the remaining 1 tablespoon plus 2 teaspoons each soy sauce and mirin, the vinegar, cornstarch and sugar in another small bowl; set aside.
4. Heat a wok or Dutch oven over high heat.
5. Add the peanut oil, then add the dried peppers and stir-fry until lightly browned, 30 seconds.
6. Immediately add the scallion pieces and stir-fry until tender, about 1 minute.
7. Add the peanuts, turkey and the scallion-garlic mixture; stir-fry 20 seconds.
8. Reduce the heat to medium.
9. Add the soy sauce-cornstarch mixture and cook, stirring, until thick and glossy, about 2 minutes.
10. Serve over the rice.
11. Photograph by Charles Masters

leftover roast turkey, soy sauce, rice wine, scallions, garlic, peeled ginger, balsamic vinegar, cornstarch, sugar, peanut oil, chinese red peppers, peanuts, white rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/kung-pao-turkey-stir-fry.html (may not work)