1 pkg. turkey/chicken breast
2 tsp. olive oil
1 med. onion
1 stalk celery
2 cups sliced mushrooms
1 pkg. Chinese pea pods
3/4 cup chicken broth
1 tbsp. soy sauce
1/4 tsp. ground ginger
1 tbsp. cornstarch
1/3 cup toasted almonds

Cut meat into 1-inch cubes. Salt and pepper to taste. Heat oil in wok or skillet over medium heat until hot. Add turkey/chicken and stir fry until no longer pink. Add onion and celery. Stir fry 1 minute. Add pea pods. Stir fry 1 minute longer.

Mix broth, cornstarch and soy sauce and ginger. Stir into meat mixture. Heat to boiling, stir constantly, 1 minute top off with almonds. Serve with rice.

Makes 4-6 servings.