Kung Pao Turkey Thighs

Culinary Setting
Turkey Thighs


1/2 c dry white wine

1/2 c reduced sodium soy sauce

1/2 c sesame oil

1/2 c cornstarch, dissolved in 1/2 c water

4 lbs BONELESS TURKEY THIGHS, cut into 1-inch chunks

4 oz hot chile paste

1 tbsp white rice wine vinegar

3 tbsp light brown sugar

16 green onions, chopped

1/4 c minced garlic

32 oz water chestnuts, drained well

1 lb roasted unsalted peanuts, chopped

16 scallions, cut in 2-inch lengths, julienned

Roasted unsalted peanuts As needed

Cooked white rice As needed




Combine 1/4 cup wine, 1/4 cup soy sauce, 1/4 cup oil and 1/4 cup cornstarch/water mixture. Stir well.

Add turkey chunks and toss to coat well. Cover and marinate in refrigerator for 1 hour.


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.


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.


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


Nutrition Facts

490 Total Calories

200 Calories from Fat

22 g Total Fat

34 % Daily Total Fat

3 g Saturated Fat

18 % Daily Saturated Fat

60 g Cholesterol

20 % Daily Cholesterol

340 mg Sodium

14 % Daily Sodium

45 g Total Carbohydrates

15 % Daily Total Carbohydrates

5 g Dietary Fiber

20 % Daily Dietary Fiber

6 g Sugars

27 g Protein

6 % Daily Protein

15 % Daily Vitamin C

6 % Daily Calcium

60 % Daily Iron