1 lb. boneless turkey breast (or chicken)
2 tsp. cornstarch
1 tsp. sugar
2 tbsp. soy sauce
2 tbsp. cooking oil
1/2 tsp. grated gingerroot
1 clove garlic, minced
2 c. pea pods (or 6 oz. pkg. frozen)
1 (8 oz.) can sliced water chestnuts
Salt & pepper to taste
1/4 c. water

Cut turkey in bite-size pieces. Prepare fresh pea pods or thaw frozen pea pods. Prepare garlic and gingerroot. Mix cornstarch, sugar, salt and pepper, soy sauce and water. Drain water chestnuts. Preheat wok or large skillet over high heat and keep it hot while cooking. Add cooking oil, garlic, gingerroot and stir-fry 30 seconds. Add pea pods and water chestnuts. Stir-fry approximately 1 minute. Remove vegetables from Wok. Stir-fry half the turkey 2 to 3 minutes, or until browned. Remove from Wok. Repeat with second half of the uncooked turkey. Return first batch of turkey to Wok so that it is all together, stir in soy mixture and cook, stirring until thickened and bubbly. Stir in pea pods and water chestnuts. Cook covered 1 minute. Serve over rice. Serves 4.