1 side of a wild turkey breast
1 side of a wild turkey breastcut into bite-sized pieces
3/4 cup corn starch seasoned with 2 teaspoons each of salt and pepper
8 tablespoons peanut oil divided
2 cloves garlic minced
½ cup apple juice
½ cup Evan Williams bourbon
½ cup chicken broth
2/3 cup soy sauce
1/3 cup ketchup
2 tablespoons apple cider vinegar
½ cup packed light brown sugar
½ cup honey
½ teaspoon onion powder
½ teaspoon ground ginger
1 teaspoon crushed red pepper flakes (optional)
Diced scallions for garnish
Cut the turkey breast into bite-sized pieces. Sprinkle the seasoned corn starch evenly over the turkey breast and toss to coat each piece well with starch. Heat half the oil in a wok over high heat. Stir fry half the wild turkey breast for 7 to 10 minutes until golden brown and just cooked through. Remove the turkey from the wok to a large bowl, add remaining oil to wok and repeat with the remaining turkey.
As the turkey cooks, mix the sauce in a large bowl with remaining ingredients (except scallions). Once the second batch of turkey is cooked, return the first batch to the wok.
Pour over the sauce and bring to a boil. Cook an additional 6 to 10 minutes until the sauce thickens. Serve the turkey over fried rice and top with diced scallions.