Turkey Stirfry
4 Servings, about 1/2 cup each

1 chicken bouillon cube
1/2 cup hot water
2 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1 pound turkey, cubed
1 3/4 cups carrots, thinly sliced
1 cup zucchini, sliced
1/2 cup onions. thinly sliced
1/4 cup hot water

1. Combine chicken bouillon cube and hot water to make broth; stir until dissolved.

2. Combine broth, soy sauce, and cornstarch in small bowl. Set aside.

3. Heat oil in skillet over high heat. Add garlic and turkey. Cook, stirring, until turkey is thoroughly cooked and no longer pink in color.

4. Add carrots, zucchini, onion, and water to cooked turkey. Cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Uncover, bring turkey mixture to boil. Cook until almost all liquid has evaporated.

5. Stir in cornstarch mixture. Bring to boil, stirring constantly until thickened.

Note: Serve over steamed rice. Source: USDA