Almond Turkey Stir-Fry

Quick to throw together, and full of veggies.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  tablespoon cornstarch
• 1  cup reduced-sodium chicken broth
• 1⁄4 cup water
• 2  tablespoons reduced sodium soy sauce
• 1  teaspoon sugar
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  lb 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
• 1 -1 1⁄2 cup  hot cooked rice

Directions

1. In a small bowl, combine the first 7 ingredients up to and including the cubed turkey breast, until smooth and set aside.
2. In a nonstick skillet, stir-fry the turkey mixture in 2 teaspoons hot oil until no longer pink, remove and keep warm.
3. In the skillet, stir fry the celery, carrot, onion, mushrooms, and green onions in remaining oil until crisp-tender, about 5-6 minutes.
4. Add garlic, cook 1 minute longer.
5. Add water chestnuts and reserved turkey, heat through.
6. Stir broth mixture and stir into the pan, and bring to a boil, cook and stir 1-2 minutes or until thickened.
7. Sprinkle with almonds, and serve with hot cooked rice.