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.

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