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Thai Turkey
Yield: 4 servings

3/4 lb leftover turkey-breast meat, about 3 cups
3 green onions
1 medium-size red pepper
1 garlic clove, minced
2 T soy sauce
1 T chopped cilantro OR
1 t dried cilantro leaves
1 T honey
1 1/2 t curry powder
1 t oriental sesame oil
1/2 t cornstarch
1/4 t crushed red pepper
1 T salad oil
cilantro sprigs for garnish, optional

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 1/3 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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1 of 2 people found the following review helpful:
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Easy, healthy and tasty, September 18, 2004 - 03:19 PM
Reviewer: Ann from Oklahoma City, OK
I first saw this recipe in the November 1992 Good Housekeeping magazine, and have been making it since. It is excellent and a wonderful way to use left over turkey.

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