Boom Boom Turkey

Boom Boom Turkey is one of those dishes that sounds weird but is amazing. This recipe has been used this in everything from sandwiches to salad to wraps. I like to serve it warm and is an ingenious method of using left overs. I admit I have know idea of its origin so glad it was planet earth.

Boom Boom Turkey

A superb way to use up the leftover turkey and chicken. The addition of peanut butter makes the children love it and helps.

4.81 from 73 votes

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Course: Main Dish, Sauce

Cuisine: World

Keyword: Chillies, Left Overs, Nuts, Sauce, Spice, Turkey, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 342kcal

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Ingredients

 

MetricImperial

The meat part

• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 pinch light brown sugar
• 1 pinch hot chilli powder
• 1 pinch Chinese five-spice powder
• 250 g turkey left overs

The peanut sauce

• 1 tbsp vegetable oil
• 2 medium shallots finely chopped
• 75 g crunchy peanut butter
• 3 cloves garlic grated
• 150 ml coconut milk
• 1 tbsp rice wine vinegar
• 5 cm ginger peeled/grated
• 2 fresh red chillies
• 200 ml turkey stock or chicken
• 2 tbsp soy sauce
• 1 tsp light brown sugar
• 1 tbsp lime juice

The garnishes

• 3 fresh red chillies sliced
• 1 tbsp peanuts roasted
• 1 bunch coriander fresh
• 6 leaves mint
• 2 tbsp sesame seeds

Instructions

• Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together to create the marinade
  1 tbsp soy sauce, 1 tbsp lime juice, 1 pinch light brown sugar, 1 pinch hot chilli powder, 1 pinch Chinese five-spice powder
• Put the turkey in a dish, pour over the marinade and toss.
  250 g turkey
• Cover with cling film and leave to stand for at least 30 minutes.
• To make the peanut sauce, heat the oil in a frying pan and add the shallots.
  1 tbsp vegetable oil, 2 medium shallots
• Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies and continue to cook.
  3 cloves garlic, 5 cm ginger, 2 fresh red chillies
• Stir regularly, for another 2–3 minutes, then add the remaining sauce ingredients.
  75 g crunchy peanut butter, 150 ml coconut milk, 1 tbsp rice wine vinegar, 200 ml turkey stock, 2 tbsp soy sauce, 1 tsp light brown sugar, 1 tbsp lime juice, 3 fresh red chillies, 1 tbsp peanuts, 1 bunch coriander, 6 leaves mint
• Stir, then simmer until the sauce has reduced down. Leave to cool.
• Add the sesame seeds to a small pan and fry to bring out the oils which you can sprinkle over the sauce covered chicken.
  2 tbsp sesame seeds

Nutrition

Calories: 342kcal | Carbohydrates: 11g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 838mg | Potassium: 380mg | Fiber: 2g | Sugar: 5g