When people try this dish, they ask for the recipe, just as I did when I first tasted it when visiting a friend's home. Tossed in a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It's a great way to use leftover turkey. —May Evans, Corinth, Kentucky

Ingredients

• 2 teaspoons cornstarch
• 1/4 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon soy sauce
• 1 pound turkey breast tenderloins, cut into 1/2-inch strips
• 1 garlic clove, minced
• 2 tablespoons canola oil, divided
• 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
• 1 jar (2 ounces) sliced pimientos, drained

Directions

1. 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.
2. 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.