1 bunch green onions
1/2 lb. mushrooms
1 sm. zucchini
1 sm. red pepper
1 sm. lemon
1 tbsp. Worcestershire sauce
2 tbsp. cornstarch
1 tsp. honey
1 env. chicken bouillon
1 lb. turkey cutlets
1/4 c. salad oil
1/2 tsp. salt

Cut onions into 2 inch pieces, quarter mushrooms, thinly slice zucchini and red pepper. Set aside.

Grate peel and squeeze juice from lemon into small bowl; stir in Worcestershire, cornstarch, honey, bouillon and 3/4 cup water. Set aside. Cut turkey into 1/2 inch wide strips. In skillet over high heat, in hot oil, cook turkey and salt until turkey just loses its pink color, stirring constantly. With slotted spoon, remove turkey to plate.

In drippings remaining in skillet cook green onions, mushrooms, zucchini and red pepper until tender crisp, stirring constantly. Stir cornstarch mixture; add to skillet. Cook, stirring until thick. Add turkey, heat through. Serve over rice.