1/2 c. water
2 tbsp. lemon juice
2 tbsp. honey
1 tsp. grated peeled ginger root
1 tbsp. low-sodium soy sauce
1 clove garlic, minced
2 tbsp. cornstarch
1 tbsp. peanut oil
2 c. sliced carrots
2 c. broccoli florets
2 c. sliced mushrooms
1 (8 oz.) can sliced water chestnuts, drained
1 lb. cooked turkey breast slices, cut in strips
1 c. quick cooking rice, cooked

Combine water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.

Heat oil over high heat in a wok or large skillet. Add carrots; stir fry until crisp-tender, about 3 minutes. Add broccoli, mushrooms and chestnuts; stir fry 2 minutes more. Remove from pan.

Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Add vegetables; heat through. Serve over rice. 6 servings.