1 1/4 lb Turkey Breast

Tenderloins 1 tb Oil

1 md Onion Thinly Sliced

1 Stalk Celery Cut Into Thin

Slices 2 c Sliced Mushrooms

1 pk (6 Oz.) Pea Pods

3/4 c Chicken Broth

1 tb Cornstarch

2 tb Soy Sauce

1/4 ts Ground Ginger

1/3 c Toasted Slivered Almonds

Cut Turkey Into 1-Inch Cubes. Salt & Pepper Lightly To Taste. Spray Cooking Spray in Large Skillet OR Wok. Add Oil. Heat Oil Until Hot Over Med-High Heat. Add Turkey. Stir-Fry Until No Longer Pink, About 3 Min. Add Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea Pods, Stir Fry 1 Min. Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger. Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil & Stir 1 Min. Top With Almonds.Serve With Rice.