Ingredients
2 tablespoons cornstarch2 tablespoons brown sugar1 cup chicken broth2 tablespoons soy sauce1 tablespoon lemon juice2 celery ribs, sliced2 medium carrots, sliced1 small onion, cut into thin wedges3 tablespoons butter2 cups julienned cooked turkey2 cans (8 ounces each) unsweetened pineapple tidbits, undrained1/4 cup slivered almonds, toastedHot cooked rice
Preparation
In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside.
In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple and almonds; heat through. Serve over rice.
