Kung Pao Turkey Stir-Fry | Food Stuff

Name: Kung Pao Turkey Stir-Fry | Food Stuff
Ingredients: 6 dried Chinese red peppers or chiles de arbol, seeded and halved crosswise if long; 1 tablespoon balsamic vinegar; 2 cups cooked white rice, for serving; 1 tablespoon cornstarch; 2 cloves garlic, minced; 1 tablespoon minced peeled ginger; 2 tablespoons mirin or other rice wine (or dry sherry); 3 tablespoons peanut oil; 1/2 cup unsalted roasted peanuts or cashews; 1 1/4 pounds leftover roast turkey breast or rotisserie chicken (skinless), cut into 3/4-inch cubes (about 4 cups); 2 bunches scallions (3 finely chopped, the remaining cut into 1-inch pieces); 2 tablespoons soy sauce; 2 teaspoons sugar

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Ingredients

6 dried Chinese red peppers or chiles de arbol, seeded and halved crosswise if long
1 tablespoon balsamic vinegar
2 cups cooked white rice, for serving
1 tablespoon cornstarch
2 cloves garlic, minced
1 tablespoon minced peeled ginger
2 tablespoons mirin or other rice wine (or dry sherry)
3 tablespoons peanut oil
1/2 cup unsalted roasted peanuts or cashews
1 1/4 pounds leftover roast turkey breast or rotisserie chicken (skinless), cut into 3/4-inch cubes (about 4 cups)
2 bunches scallions (3 finely chopped, the remaining cut into 1-inch pieces)
2 tablespoons soy sauce
2 teaspoons sugar