- 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
- 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.