Ingredients
1 pound lean ground turkey1/2 cup chopped onion1 can (10-1/2 ounces) condensed chicken broth, undiluted, divided1 cup chopped celery1 can (8 ounces) sliced water chestnuts, drained1 jar (4-1/2 ounces) sliced mushrooms, drained1/4 teaspoon ground ginger1 can (14 ounces) bean sprouts, drained2 tablespoons cornstarch2 tablespoons reduced-sodium soy sauceHot cooked white or brown rice, optional
Preparation
In a nonstick skillet or wok, cook turkey and onion over medium heat until turkey is no longer pink, breaking it into crumbles; drain. Add 1 cup broth and the next 4 ingredients. Bring to a boil. Reduce heat; cover and simmer until celery is tender, 10-15 minutes.
Add bean sprouts. Combine the cornstarch, soy sauce and remaining broth; stir into turkey mixture. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, serve over rice.
