Ingredients

1 tablespoon cornstarch 1 cup reduced sodium chicken broth 1/4 cup water 2 tablespoons reduced-sodium soy sauce 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound turkey breast tenderloin, cubed 4 teaspoons canola oil, divided 1 cup chopped celery 1/2 cup shredded carrot 1/2 cup chopped onion 1/2 cup sliced fresh mushrooms 1/2 cup sliced green onion 1 garlic clove, minced 1 (8 ounce) can sliced water chestnuts, drained 1/2 cup slivered almonds, toasted Hot cooked rice

Procedure

In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same skillet, stir-fry the celery, carrot, onion, mushrooms, green onions and garlic in remaining oil until crisp-tender, about 5-6 minutes. Add water chestnuts and turkey; heat through. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve over hot cooked rice if desired.