Directions

1. 1. Place the turkey in a medium bowl. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and 1 tsp. of the cumin, then toss with the turkey until evenly coated.
2. 2. Heat 2 tbsp. of the olive oil in a large skillet over medium-high heat. Add the turkey and cook for 6 to 8 minutes, stirring occasionally, until browned, then transfer to a platter.
3. 3. Add the remaining 1 tbsp. olive oil to the skillet. Add the onion and bell peppers and cook for about 5 minutes, until the onion begins to caramelize.
4. 4. Reduce the heat to medium and stir in the tomatoes, garlic, and aji amarillo paste.
5. 5. Return the turkey to the skillet, then add the potatoes and carrots.
6. 6. Stir in the soy sauce, white vinegar, 2 tbsp. of the lime juice, and the chicken broth.
7. 7. In a small bowl, whisk together the cornstarch and water, then stir the slurry into the skillet and simmer for 2 to 4 minutes, until slightly thickened.
8. 8. Stir in the cilantro and the remaining 1/2 teaspoon cumin. Remove from the heat, finish with the remaining lime juice, season to taste with salt and pepper, and serve on its own or over rice.