- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 celery ribs, sliced
- 2 medium carrots, sliced
- 1 small onion, cut into thin wedges
- 3 tablespoons butter, cubed
- 2 cups julienned cooked turkey
- 1 (14 ounce) can unsweetened pineapple tidbits, drained
- 1/4 cup slivered almonds, toasted
- Hot cooked rice
- In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside.
- In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; add to that pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple with juice and almonds; heat through. Serve over rice if desired.