- 1 tablespoon cornstarch
- 1 cup reduced-sodium chicken broth
- 1/4 cup water
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound turkey breast tenderloin, cubed
- 4 teaspoons canola oil, divided
- 1 cup chopped celery
- 1/2 cup shredded carrot
- 1/2 cup chopped onion
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced green onion
- 1 garlic clove, minced
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/2 cup slivered almonds, toasted
- Hot cooked rice, optional
- In a small bowl, combine the first seven ingredients until smooth; set aside. In a nonstick skillet, stir-fry turkey in 2 teaspoons hot oil until no longer pink. Remove and keep warm.
- In the same skillet, stir-fry the celery, carrot, onion, mushrooms and green onions in remaining oil until crisp-tender, about 5-6 minutes. Add garlic; cook 1 minute longer. Add water chestnuts and turkey; heat through.
- Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with almonds. Serve with hot cooked rice if desired.
1 cup: 303 calories, 12g fat (1g saturated fat), 70mg cholesterol, 697mg sodium, 16g carbohydrate (0 sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.