Thai turkey

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Leftover turkey-breast meat,
About 3 cups
3 Green onions
1 Medium-size red pepper
1 Garlic clove, minced
2 tablespoons Soy sauce
1 tablespoon Chopped cilantro OR
1 teaspoon Dried cilantro leaves
1 tablespoon Honey
1½ teaspoon Curry powder
1 teaspoon Oriental sesame oil
½ teaspoon Cornstarch
¼ teaspoon Crushed red pepper
1 tablespoon Salad oil
Cilantro sprigs for garnish,
Optional

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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