- 3 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
- 1 1/2 cups finely diced cooked turkey
- 3 tablespoons vegetable oil
- 2 cups sliced broccoli
- 1 cup thinly sliced carrots
- 1 cup chicken broth
- 1 yellow onion, thinly sliced
- 1 (4 ounce) can sliced mushrooms, drained
- Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
- Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
- Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.