Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  34      ound          Leftover turkey-breast meat -- 3 cups
   3                    Green onions
   1      edium         red pepper
   1                    Garlic clove -- minced
   2      ablespoons    Soy sauce
   1      ablespoon     Chopped cilantro OR
   1      easpoon       Dried cilantro leaves
   1      ablespoon     Honey
   1 1/2  easpoons      Curry powder
   1      easpoon       Oriental sesame oil
  12      easpoon       Cornstarch
  14      easpoon       Crushed red pepper
   1      ablespoon     Salad oil
                        Cilantro sprigs for garnish -- Optional

Preparation:

Coarsely shred turkey-breast meat. Thinly slice green onions; cut red pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix garlic, soy sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red pepper, and 1/3 cup water until well blended. In 10-inch skillet over high heat, in hot salad oil, cook green onions and pepper, stirring frequently, until vegetables are tender and golden. Stir in liquid mixture and shredded turkey meat and cook, stirring to coat turkey well, until heated through. Garnish with cilantro sprigs.