6 turkey or chicken breast cutlets
Garlic and parsley salt
1 lg. onion, sliced
2 lg. ribs celery, chopped
2 lg. carrots, diced
1/2 c. diced red or green pepper
Olive oil
1 c. water
2 tbsp. cornstarch
1/4 c. soy sauce

Optional Ingredients:
Peas
Chopped cauliflower
Chopped broccoli
Chopped zucchini
Water chestnuts

In large heavy skillet, saute turkey or chicken in minimal amount of olive oil, turning once to brown lightly on both sides. Lightly sprinkle with garlic and parsley salt. Mix all vegetables, then place on top of turkey in skillet. Add 1 cup water, bring to boil, reduce heat and simmer 3/4 - 1 hour, covered tightly.

Remove vegetables to heat proof bowl. Place turkey on large, deep platter. Add soy sauce and water to broth in pan to make 2 cups. Stir 1/4 water into cornstarch to make smooth paste. Bring broth to boil, then thicken with cornstarch, stirring constantly. Mix sauce with vegetables. Pour over turkey. Serve with rice or noodles.