Photo of Kung pao turkey stir-fry by WW

Kung pao turkey stir-fry

9 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


Fragrant Jasmine Rice

160 g, dry

Black Peppercorns

5 g, 2 tsp Szechuan peppercorns


1 tablespoons, level

Turkey Breast, Skinless, raw

475 g, cut into strips

Vegetable Oil

1 tablespoons


3 clove(s), sliced

Chilli, Green or Red

6 individual, dried

Spring Onions

6 medium, chopped

Calorie controlled cooking spray

8 spray(s)

Brussels Sprouts, Raw

275 g, shredded

Chilli, Green or Red

1 individual


1 tablespoons, level

Soy Sauce

3 tablespoons

Dry Sherry

1 tablespoons

Rice Wine Vinegar

1 tablespoons


2 tablespoons, level


  1. Bring a pan of water to the boil and cook the rice to pack instructions then drain. Meanwhile, grind 2 teaspoons Szechuan peppercorns using a pestle and mortar. Sieve, then mix the ground pepper (you’ll need ¾ teaspoon) with 1 tablespoon cornflour on a plate. Cut the turkey into strips and toss in the flour mixture.
  2. To make a kung pao sauce, whisk together 1 tablespoon cornflour, the soy sauce, sherry, rice wine vinegar and honey, set aside.
  3. Heat the oil in a wok over a medium heat, stir-fry the turkey for 2-3 minutes then transfer to a plate. Add 2 garlic cloves, dried red chillies and the spring onions, stir-fry for 1 minute, then stir in the sauce. Bring to a simmer, return the turkey to the wok and cook for 1-2 minutes.
  4. Meanwhile, mist a pan with cooking spray and stir-fry 1 sliced garlic clove and the shredded Brussels sprouts over a medium heat for 3 minutes. Season and fold through the rice. Serve with the turkey stir-fry and sliced fresh red chilli.