Kung Pao Turkey Stir-Fry

MARINADE

• 1 Tbsp (15 mL) each corn starch & dry sherry
• 1/4 tsp (1 mL) each salt & pepper
• 1 lb (500 g) Butterball® Boneless Skinless Turkey Breast, cut into 1-inch (2.5 cm) pieces

SAUCE/STIR-FRY

• SAUCE:
• 4 tsp (20 mL) corn starch
• 2/3 cup (150 mL) water
• 3 Tbsp (45 mL) soy sauce
• 1 Tbsp (15 mL) each white wine vinegar & dry sherry
• 2 tsp (10 mL) sugar
• 1/4 to 1/2 tsp (1 to 2 mL) crushed red pepper flakes
• STIR-FRY:
• 4 tsp (20 mL) vegetable oil, divided
• 1/2 cup (125 mL) split cashews
• 1 tsp (5 mL) each minced garlic & grated fresh ginger
• 1/2 each red & green pepper,
• cut into 1/2-inch (12 mm)pieces

MARINADE

1. Combine 1 Tbsp (15 mL), each corn starch and sherry with salt and pepper. Stir in turkey; marinate 15 min.

SAUCE/STIR-FRY

1. For Sauce: Combine 4 tsp (20 mL) corn starch, water, soy sauce, vinegar, 1 Tbsp (15 mL) sherry, sugar and pepper flakes; set aside.
2. For Stir-Fry: In large non-stick frypan or work, heat 1 tsp (5 mL) of the oil over medium-high heat. Add cashews; cook and stir until lightly browned. Remove from pan.
3. In same pan heat another 1 tsp (5 mL) of the oil; add garlic, ginger and half of the turkey. Cook and stir until turkey is cooked through about 5 min; remove. Repeat with remaining turkey and another 1 tsp (5 mL) of the oil. Remove from pan.
4. In same pan heat remaining 1 tsp (5 mL) oil. Add peppers; cook and stir 2 to 3 min. Return turkey and cashews to pan; stir in soy sauce mixture. Cook and stir until mixture boils and thickens.