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

Cook Time: 10

Total Time: 45

Servings: people

Calories: 342kcal

Ingredients

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