Ingredients
2 teaspoons cornstarch1/4 cup chicken broth1 tablespoon lemon juice1 teaspoon soy sauce1 pound turkey breast tenderloins, cut into 1/2-inch strips1 garlic clove, minced2 tablespoons canola oil, divided1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces1 jar (2 ounces) sliced pimientos, drained
Preparation
In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.
