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Gung Pao Turkey 

1/2 cup dry white wine 
1/2 cup soy sauce 
1/2 cup sesame oil 
1/2 cup cornstarch, dissolved in 1/2 cup water 
2 kg boneless turkey thighs, cut into 1-inch chunks 
120 gr hot chile paste 
1 tbs white rice wine vinegar 
3 tbs light brown sugar 
16 green onions, chopped 
1/4 cup minced garlic 
800 gr water chestnuts, drained well 
0,5 kg roasted unsalted peanuts, chopped 
16 scallions, cut in 2-inch lengths, julienned 
roasted unsalted peanuts 
cooked white rice 

How to cook:

Marinade 

• Combine ¼ cup wine, ¼ cup soy sauce, ¼ cup oil and ¼ cup cornstarch/water mixture. Stir well. 
• Add turkey chunks and toss to coat well. Cover and marinate in refrigerator for 1 hour.

Sauce 

• Combine remaining wine, soy sauce, oil, and cornstarch/water mixture with chili paste, vinegar and sugar. 
• Stir in green onions, garlic, water chestnuts and peanuts. Over low heat, heat sauce until aromatic.

Preparation 

• Remove turkey from marinade and discard marinade. Sauté turkey until turkey is cooked through and juices run clear. 
• Add cooked turkey to aromatic sauce. Simmer until sauce thickens, tossing or stirring frequently.

Service 

• Garnish with the julienned scallions and additional peanuts. Serve with plain white rice.

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