• 2-1/4 pounds boneless skinless turkey breast
• 2 Tablespoons vegetable oil
• 3/4 cup uncooked long grain rice
• 2 cans (14-1/2 ounces each) low-sodium chicken broth, divided
• 5 Tablespoons light soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 package (10 ounces) frozen broccoli spears, thawed
• 1 pound carrots, thinly sliced
• 3 bunches green onions, sliced
• 3 Tablespoons cornstarch
• 1 can (14 ounces) bean sprouts, drained

Cut turkey into 2-inch strips. In a dutch oven or wok, stir-fry turkey for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3-inch pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.