2 tbsp. cornstarch
1 c. turkey broth
1/2 c. brown sugar
1/3 c. cider vinegar
1/4 c. soy sauce
1/4 c. Ketchup
2 tbsp. oil
3/4 c. carrots
3/4 c. green peppers
4 c. turkey, cut in 1-inch cubes
3/4 c. pineapple chunks, drained

Combine in saute skillet oil, carrots and stir-fry for 1 minute or until part tender; add green pepper. Combine in small pan and blend, cornstarch, broth, brown sugar, vinegar, soy sauce and ketchup. Stir until thick and clear. Add to cooked vegetables, along with turkey and pineapple. Cook until heated.

Serve over hot rice. Serves 7 to 9.