Turkey Stirfry Recipe

Ingredients: 1 cup reduced sodium chicken broth, 2 tablespoons reduced sodium soy sauce, 1 tablespoon cornstarch, 2 tablespoons sesame oil, 1/2 teaspoon garlic powder, 1 pound of turkey breast cut into strips, 2 cups julienned carrots, 1 cup thinly sliced zucchini, 1/2 cup thinly sliced onions, and 1/4 cup hot water.

Directions: Combine chicken broth, soy sauce, and cornstarch in small bowl. Set aside. Heat oil in skillet over high heat. Add garlic and turkey. Cook, stirring, until turkey is thoroughly cooked and no longer pink. Add carrots, zucchini , onion, and water to cooked turkey. Cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Uncover and bring turkey mixture to boil cooking until almost all liquid has evaporated. Stir in cornstarch mixture. Bring to boil, stirring constantly until thickened.

Serve over steamed rice.

Serves 4