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Thai turkey

Yield: 4 Servings

Ingredients:

• 3/4 lb Leftover turkey-breast meat About 3 cups
• 3 Green onions
• 1 Medium-size red pepper
• 1 Garlic clove minced
• 2 tb Soy sauce
• 1 tb Chopped cilantro OR
• 1 ts Dried cilantro leaves
• 1 tb Honey
• 1 1/2 ts Curry powder
• 1 ts Oriental sesame oil
• 1/2 ts Cornstarch
• 1/4 ts Crushed red pepper
• 1 tb Salad oil

Instructions:

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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