Turkey Kung Pao

Ingredients:

• 600 g leftover roasted turkey breast or grilled chicken (skin removed), cut into 2 cm cubes (about 4 cups)
• 2 tablespoons soy sauce
• 2 tbsp. l. mirin or other rice wine (or dry sherry)
• 2 bunches of green onions (finely chop 3 green onions, cut the remaining onions into 2.5 cm pieces.)
• 2 cloves garlic, crushed
• 1 tbsp. chopped peeled ginger
• 1 tbsp balsamic vinegar
• 1 tbsp cornstarch
• 2 teaspoons of sugar
• 3 tbsp. l. peanut butter
• 6 dried Chinese red peppers or chiles de Arbol, seeded and halved if too long
• 0.5 cup unsalted roasted peanuts or cashews
• 2 cups boiled white rice, for serving

Preparation:

1. In a large bowl, combine the turkey with 1 teaspoon soy sauce and mirin; set aside. Combine 3 finely chopped green onions with the garlic and ginger in a small bowl; set aside. In another small bowl, combine 1 cup water, the remaining 1 tablespoon plus 2 teaspoons soy sauce and mirin, the vinegar, cornstarch, and sugar; set aside.
2. Heat a wok or cauldron over high heat. Add the peanut oil, then add the dried peppercorns and stir-fry for 30 seconds. Immediately add the green onion pieces and stir-fry until tender, about 1 minute.
3. Add the peanuts, turkey, and green onion-garlic mixture; sauté for 20 seconds. Reduce heat to medium. Add the soy sauce-cornstarch mixture and sauté, stirring, until the sauce is thick and glossy, about 2 minutes. Serve with rice.