2 1/4 lb. boneless skinless turkey breast
2 tbsp. vegetable oil
3/4 c. uncooked long grain rice
2 cans (14 1/2 oz. each) chicken broth, divided
5 tbsp. soy sauce
2 garlic cloves, minced
1/2 tsp. ground ginger
1/4 tsp. pepper
1 package (10 oz.) frozen broccoli spears, thawed
1 lb. carrots, thinly sliced
3 bunches green onions, sliced
3 tbsp. cornstarch
1 can (14 oz.) bean sprouts, drained

Cut turkey into 2 inch strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3 1/2 C. broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3 inch pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.