Description
This Kung Pao Turkey recipe offers a flavorful twist on the classic Chinese dish using lean dark meat turkey. Marinated in a blend of soy sauce, rice wine vinegar, and an array of peppercorns, then stir-fried with dried red chilis, garlic, ginger, and celery, it delivers a spicy, aromatic, and savory dinner option perfect for those looking to enjoy an authentic Asian-inspired meal with a healthier protein choice.
Ingredients
Scale
Marinade and Meat
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 1/2 tsp. ground red Szechuan peppercorn
- 1/2 tsp. ground green Szechuan peppercorn
- 1/2 tsp. ground white pepper
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground coriander
- 1 1/2 lb. dark meat turkey, cut into bite-sized pieces
- 1 tbsp. cornstarch
For Cooking
- 3 tbsp. peanut oil, divided
- 8 to 12 dried red chilis
- 1 tbsp. ground red Szechuan peppercorn
- 6 cloves garlic, sliced
- 2” ginger, thinly slivered
- 3 stalks celery, sliced
Garnish
- Roasted pumpkin seeds or peanuts
Instructions
- Marinate the meat: In a medium bowl, combine the low-sodium soy sauce, rice wine vinegar, ground red, green, and white Szechuan peppercorns, freshly ground black pepper, and ground coriander. Add the bite-sized turkey pieces and toss until evenly coated. Sprinkle in the cornstarch and toss again to coat all the pieces properly. Cover the bowl and refrigerate overnight to allow flavors to penetrate the meat.
- Cook aromatics: Heat 2 tablespoons of peanut oil in a large skillet over medium heat. Add the dried red chilis, 1 tablespoon ground red Szechuan peppercorn, sliced garlic, slivered ginger, and sliced celery. Stir frequently until the garlic turns lightly golden and the mixture is fragrant. Transfer this cooked mixture onto a plate and set it aside.
- Brown the turkey (first half): In the same skillet, add half of the marinated turkey pieces. Stir frequently and cook until the meat develops a golden crust, about 6 minutes. Once browned, transfer this batch onto the plate with the sautéed celery and aromatics.
- Brown the turkey (second half): Add the remaining 1 tablespoon of peanut oil to the skillet. Repeat the cooking process with the other half of the turkey pieces until similarly golden and cooked through. Then transfer these to the plate with the previous batch.
- Combine and finish cooking: Return all the browned turkey pieces along with the sautéed celery and aromatics back to the skillet. Stir everything well to combine and heat thoroughly over medium heat for several minutes, ensuring the flavors meld and the dish is piping hot.
- Garnish and serve: Transfer the Kung Pao Turkey to a serving dish and garnish with roasted pumpkin seeds or peanuts for an added nutty crunch. Serve immediately as a savory, spicy entrée.
Notes
- Marinating the turkey overnight enhances the flavor and tenderness of the meat.
- You can adjust the number of dried red chilis to control the heat level.
- Using dark meat turkey keeps the dish juicy and flavorful, but white meat can be used for a leaner option.
- If peanuts are an allergy concern, substitute roasted pumpkin seeds for garnish.
- Serve with steamed rice or noodles to balance the robust flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Keywords: Kung Pao Turkey, Chinese cuisine, spicy turkey recipe, stir-fry, low-fat dinner, Szechuan peppercorn, healthy Asian recipe
