Say NO to Takeaway: Kick up Some Kung Pao Turkey Instead!

Right, so a Kung Pao dish would normally have chicken, but I prefer turkey because it's leaner (and cheaper).

It would also traditionally have Sichuan peppercorns, but they have too much of a kick for me to handle.

Oh, and you'd expect to find peanuts too, but well, I forgot to add them!

Oh, and I don't think I've actually tried Kung Pao Chicken before, so couldn't say if this tastes like the 'real deal' as I have no point of comparison.

So, er, here's my tasty hash version of it! Have I sold it well?

The sauce is a mixture of rice wine vinegar, soy sauce, sesame oil, sugar, garlic, ginger and cornflour. Marinate the meat in the sauce before stir-frying to keep the turkey nice and moist.

If you prefer the meat to be a bit crispier, you can toss it in some cornflour before frying, and just add the sauce whilst cooking instead of marinating first.

Kung Pao Turkey

Print-friendly recipe

For 2:

250g diced turkey breast or thigh
3 or 4 purple sprouting broccoli florets
2 chestnut mushrooms, sliced
2 tbsp sweetcorn
2 tbsp chopped red onion
2 tbsp peanuts (optional)
1 tbsp groundnut oil
For the sauce:
4 tsp soy sauce
4 tsp rice vinegar/sake
3 tbsp water
1 tbsp brown sugar
1 tsp cornflour
1 tsp sesame oil
Bit of fresh ginger
1 garlic clove, minced
1 tsp Sichuan peppercorns (optional)

1) Mix the sauce ingredients in a bowl and leave the turkey to marinade in it for at least 15 minutes.
2) Fry the peanuts quickly and remove.
3) Heat the oil and fry the onion for a couple of minutes. Add the turkey with half of the sauce to brown.
4) Mix in the rest of the veg, followed by the remaining sauce, frying until everything is nice and hot. Toss in the peanuts.

If you liked this, you might want to try making these other takeaway alternatives too.