2 tbsp. sugar
2 tbsp. cornstarch
1/4 to 1/2 tsp. ginger
3 tbsp. soy sauce
1 1/2 c. cut up turkey or chicken, cooked
3 tbsp. oil
1 c. carrots, thinly sliced
2 c. broccoli, diagonally cut
1 c. chicken broth
1 med. onion, thinly sliced
1 (4 oz.) can mushrooms, drained

In medium bowl, combine sugar, cornstarch, ginger and soy sauce; mix well. Add turkey and stir to coat. Let stand 15 minutes. In large skillet or wok, heat oil over high heat. Add carrots and broccoli, stirring lightly to coat with oil; add broth. Cover; cook 2 minutes. Add turkey and soy sauce mixture; stir gently over medium heat. Add onion, stir-fry about 1 minute. Add mushrooms; stir-fry until mixture is hot. Serve over rice. 4 servings.