Glazed Turkey and Pea Pods

From my Betty Crocker One-Dish Main Meals cookbook. Stir-fries make good use of turkey breast slices, which are easily cut into strips of pieces. A 6-ounce package of frozen Chinese pea pods, thawed, can be substituted for the fresh pea pods; stir them in with the turkey.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb turkey breast, slices
• 1  teaspoon cornstarch
• 3⁄4 cup chicken broth
• 1  tablespoon cornstarch
• 3  tablespoons hoisin sauce
• 2  teaspoons  chopped  fresh gingerroot or 1  teaspoon ground ginger
• 1⁄8 teaspoon pepper
• 1  tablespoon  vegetable oil
• 1  tablespoon  vegetable oil
• 2  cups  Chinese pea pods, strings removed
• 1  large red bell peppers or 1  large green bell pepper, cut into 3/4-inch pieces
• 2  cups  frozen small whole onions, thawed
• 2  cups  chow mein noodles
• 1⁄2 cup  coarsely chopped cashews or 1⁄2 cup peanuts

Directions

1. Cut turkey breast slices into bite-size pieces. Toss turkey and 1 teaspoon cornstarch. Mix broth, 1 tablespoon cornstarch, the hoisin sauce, gingerroot and pepper.
2. Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add turkey; stir-fry about 4 minutes or until turkey is white. Remove turkey from wok.
3. Add 1 tablespoons oil to wok; rotate wok to coat side. Add pea pods, bell pepper and onions; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in hoisin sauce mixture. Cook and stir 1 minute or until thickened. Stir in turkey. Heat through. Stir in noodles and cashews. Serve immediately. 4 servings.