Turkey Stir Fry

Makes 5 servings

• 1 pound boneless skinless turkey breast cut into 1/4″ strips
• 2 tablespoons olive oil divided
• 1 sweet red pepper sliced
• 1 cup broccoli florets
• 1/2 cup onions chopped
• 1 clove garlic minced
• 1/4 teaspoon ground ginger
• 2 teaspoons cornstarch
• 3/4 cup reduced sodium chicken broth
• 2 tablespoons reduced sodium soy sauce
• 1 8-ounce can water chestnuts drained
• 1/4 teaspoon salt free seasonings
• 5 cups hot cooked rice

1.  In a large nonstick skillet or wok, stir-fry turkey in 1 T. oil until no longer pink.  Remove and keep warm.

2.  Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender.

3.  In a small bowl, combine cornstarch, broth, and soy sauce until smooth; stir into skillet.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.

4.  Add turkey, water chestnuts and seasoning.  Blend and heat through.  Serve over rice.