1 lb. turkey breast strips
3 tbsp. olive oil
3 tbsp. teriyaki sauce
1 tbsp. lemon juice
2 tbsp. cornstarch
1 tsp. finely chopped ginger root
1 1/2 c. fresh broccoli, cut into flowers
1 sm. onion, finely chopped
1 clove garlic, crushed
1 sm. red and green pepper, each cut into thin strips

Mix teriyaki sauce, lemon juice, cornstarch and ginger root. Stir in turkey. Cover and refrigerate for at least 20 minutes. Drain turkey; save marinade. Stir-fry broccoli, onion and garlic in oil. Add turkey and stir for about 10 minutes or until turkey is no longer pink. Stir in pepper and marinade. Cover and let simmer for 8 minutes, or until sauce is slightly thickened. Serve with hot cooked rice, if desired. (Brown rice is preferred.) 4 servings.