Updated: Dec 21, 2020
What's great about the after Thanksgiving dinner? The leftovers of course! But like many of us, as much as you loved that Thanksgiving dinner, we get bored of eating the same thing over and over again. And in my case, I always cook for an army of people so there's more than enough left over that can send you down a boring tailspin.
One of the easiest and simplest dishes to make with leftover turkey is stir-fry! What I love about stir fry is that it's so versatile. It's a great way to use up veggies on it's last legs to avoid food waste and you can play around with so many different flavors!
This is one of my favorite stir fry sauces to make as I am a huge lover of savory and sweet flavor combos. This recipe is a fusion of two great flavors Chinese and Thai. Hope you like it as much as I do.
Note: For every portion of protein, double that serving size in veggies. For example, if you use 2 cups of turkey, include 4 cups of veggies for the best balance). For the best stir fry, use oils that has the highest smoke point. This is because for the best stir fry, it should be cooked quickly on very high heat. Oils like extra virgin olive oil. Most Chinese dishes use canola or peanut oil for stir frying due to it's high smoking points. I personally, use grapeseed oil for a healthier alternative. It's rich in omega-6 fatty acids for a heart-friendlier option.
4 Servings, Approx. 20 min
What You'll Need
2 cups of cooked turkey, chopped
¼ Cup coconut milk
2 Tbsp sweet Thai chili sauce
1 Tbsp soy sauce
1 lime wedge (juice)
1 tsp garlic, minced
¼ Cup onion, diced
2 Tbsp Oil
2 Tbsp water
1 Tbsp cornstarch
4 Cups total of any veggies of your choice (pictured here zucchini, bamboo shoot, baby corn, mushroom)
ll You Need To Do
In a small bowl, whisk coconut milk, Thai chili sauce, soy sauce and lime together thoroughly.
Because your turkey is already cooked, there is no need to cook the protein first. But if you use this stir fry recipe for other uncooked protein in the future. Brown your protein in 2 Tbsp of oil first and set it to the side before continuing to Step 3.
Place the oil in a wok at high heat with garlic and onion. Sautee until the onion is translucent and garlic is slightly browned. Approx. 2 mins. This makes your oil nice and fragrant before you start cooking.
Add your veggies, stir fry it for approx. 3-5 mins until it's slightly soft, you don't want your veggies to over cook or they will be too mushy especially zucchini. If you have veggies the veggies in batches if needed. Such as cooking your broccoli first if you want it cooked longer and then adding more delicate veggies like zucchini last.
Add your turkey. Then pour your stir fry mixture in. Stir until everything is coated.
Mix cornstarch and water together until fully mixed and add to your stir fry. This helps to thicken your sauce and help it "stick" better to your protein and veggies.
Stir well for about 2-3 minutes. Add salt and pepper if needed for taste, for additional spice you can add red pepper flakes.
Garnish with some fresh basil, optional.
Serve with a bowl of rice and enjoy!
Did you make this recipe?
Let me know what you think!