Kung Pao turkey
Turkey:
1-2 pounds turkey breast
2 eggs
1 cup milk
Salt to season
Cube turkey breast, marinade in milk/egg mixture for a minimum of an hour. place in egg wash, coat with your favorite breading (I use a 50/50 mix of flour and cornmeal.) Deep fry until done.
Sauce:
2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons cornstarch
Directions
2 tablespoons peanut oil
1 teaspoon red pepper flakes
2 cloves garlic, minced
¼ teaspoon fresh grated ginger
½ green bell pepper
½ red bell pepper
In a medium bowl, stir in soy sauce, balsamic vinegar, hoisin sauce, sesame oil and cornstarch until cornstarch is dissolved. Set aside
In a wok, add oil and red pepper flakes. Add the bell peppers and cook for 3-4 minutes until slightly softened. Stir in minced garlic and ginger, cook 1 minute. Add cooked turkey and then add the sauce, stir to coat and heat through.
Serve over rice, garnish with peanuts and green onions
**we generally add additional vegetables – edamame, sweet peppers, sliced carrots, etc.