Serves 4

For extra flavor, add ¼ teaspoon of chili paste to the sauce. Serve with a spicy dish such as Cold Szechwan Sesame Noodles (page 99).

1½ pounds turkey breast

2 tablespoons hoisin sauce

2 tablesoons soy sauce

3 tablespoons water

3 teaspoons brown sugar

3 tablespoons oil for stir-frying

2 garlic cloves, minced

2 slices ginger, minced

1 can water chestnuts, rinsed

¼ teaspoon salt

• Rinse the turkey. Remove the skin and the breastbone. Chop into 1½-inch cubes.

• Combine the hoisin sauce, soy sauce, water, and brown sugar in a bowl and set aside.

• Add oil to a preheated wok or skillet. When the oil is hot, add the garlic and ginger and stir-fry briefly until aromatic. Add the turkey and stir-fry in batches on medium to medium-high heat for about 4–5 minutes, until the meat is tender. Remove from the wok and set aside.

• Add 1 tablespoon oil. When oil is hot, add the water chestnuts to the wok and stir-fry for about 1 minute. Add the salt and stir-fry until they turn light brown. Push the water chestnuts up to the sides of the wok. Add the sauce in the middle of the wok and bring to a boil. Add the turkey cubes and stir-fry for another couple of minutes, until all the ingredients are mixed together.