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.
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Servings: 4 people
Calories: 342kcal
Ingredients
The meat part
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 pinch light soft brown sugar
- 1 pinch hot chilli powder
- 1 pinch Chinese five-spice powder
- 250 g turkey meat left overs
The peanut sauce
- 1 tbsp vegetable oil
- 2 medium shallots finely chopped
- 75 g peanut butter crunchy
- 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 soft light brown sugar
- 1 tbsp lime juice
The garnishes
- 3 fresh red chillies sliced
- 1 tbsp roasted peanuts
- 1 bunch Coriander fresh
- 6 fresh mint leaves
- 2 tbsp sesame seed
Instructions
- Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together to crate the marinade
- Put the turkey in a dish, pour over the marinade and toss.
- 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.
- 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.
- Stir regularly, for another 2–3 minutes, then add the remaining sauce ingredients.
- 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.
Nutrition
Sodium: 838mg | Sugar: 5g | Fiber: 2g | Potassium: 380mg | Cholesterol: 40mg | Calories: 342kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 6g | Saturated Fat: 9g | Fat: 25g | Protein: 21g | Carbohydrates: 11g
