Ingredients
1-1/2 pounds boneless turkey breast halves, cut into strips1 tablespoon canola oil1 small onion, chopped1 carrot, julienned1/2 medium green pepper, sliced2 cups fresh mushrooms, sliced1 cup chicken broth3 tablespoons cornstarch3 tablespoons reduced-sodium soy sauce1/2 teaspoon ground ginger2 cups pea pods, trimmedCooked rice, optional1/3 cup cashews, optional
Preparation
In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes.
In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly.
Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.
