Turkey Stir-fry

by Karen Nunes

2¼ lbs Turkey Breasts, boneless and skinless
2 tbsp Olive Oil
¾ cup Raw Long Grain White Rice
2 cans (14½ oz) Chicken Broth
5 tbsp Soy Sauce
2 cloves Garlic, minced
½ tsp Ground Ginger
¼ tsp Black Pepper
1 pkg frozen Broccoli Spears, thawed
4 Carrots, thinly sliced
3 bunches Green Onions, thinly sliced
3 tbsp Corn Starch
1 can Bean Sprouts, drained

Cut turkey into 2" strips. In medium size skillet, stir-fry turkey until juices are clear. Remove turkey meat and set aside.

Add to the turkey juice already in skillet; raw rice, 3½ cups chicken broth, soy sauce, minced garlic and black pepper. Over high heat, bring mixture to boil. Reduce heat, cover and simmer for 15 minutes, or until rice is tender. Add broccoli spears, carrots and onion to rice mixture and simmer an additional 5 minutes.

Combine and mix corn starch and remaining chicken broth. Add corn starch mixture to skillet and bring to boil. Cook over med heat for an additional 2 minutes, stirring continuously. Add turkey meat and bean sprouts to skillet; heat thoroughly and serve.

6-8 servings