3/4 pound of leftover turkey breast meat, about 3 cups
3 green onions
1 medium sized red pepper
1 garlic clove, minced
2 tablespoons of soy sauce
1 tablespoon of chopped cilantro or 1 teaspoon of dried cilantro leaves
1 tablespoon of honey 1 1/2 teaspoon of curry powder
1 teaspoon of sesame oil
1/2 teaspoon of cornstarch
1/4 teaspoon of crushed red pepper
1 tablespoon of salad oil
Cilantro sprigs for garnish, optional 

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