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Kung pao turkey stir-fry

Kung pao turkey stir-fry

Total Time
30 min
15 min
15 min


Rice, jasmine, dry

½ cup(s), (100g)


1 tsp, Szechuan


1½ tbs

Skinless turkey breast

400 g, cut into strips

Soy sauce

2 tbs

Sherry, dry

1 tbs

Rice wine vinegar

1 tbs


1 tbs

Vegetable oil

3 tsp


3 clove(s), sliced

Whole dried chilli

6 individual

Green shallot(s)

6 individual, thinly sliced

Brussels sprouts

275 g, trimmed, shredded

Fresh red chilli

1 whole, sliced

Oil spray

1 x 3 second spray(s)


  1. Cook rice following packet instructions until tender. Cover and set aside.
  2. Meanwhile mix Szechuan pepper, ¾ teaspoon ground black pepper and 3 teaspoons cornflour in a small bowl. Place turkey in a large bowl. Sprinkle over pepper mixture and toss to coat lightly.
  3. To make kung pao sauce, whisk remaining cornflour, soy sauce, sherry, vinegar and honey in a small jug until well combined. Set aside.
  4. Heat oil in a large non-stick wok or frying pan over medium-high heat. Stir-fry turkey in 2 batches, for 2-3 minutes, or until evenly browned and just cooked. Transfer to a plate. Add garlic, dried chillies and shallots and stir-fry for 1-2 minutes, or until fragrant. Add the kung pao sauce and bring to a simmer. Return turkey and cooking juices from plate to wok and cook for 1 2 minutes or until heated through.
  5. Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook brussels sprouts, stirring, for 2-3 minutes, until just tender. Stir in rice and season with salt and pepper. To serve, spoon stir-fry over rice and sprinkle with fresh chilli.