Ingredients:
cooking oil
1/2 cup apricot juice (from canned light apricots or bottled)
3 tablespoons soy sauce
1 tablespoon corn starch
1/4 teaspoon crushed red peppers
2 tablespoons white vinegar
1/2 cup dried apricots - cut in halves
vegetables - frozen or fresh (any medley of veggies you like)
1/2 lb to 1 lb turkey breast - sliced thin

Directions:
Heat up a wok or large skillet with cooking oil and cook your vegetables. You can choose frozen or fresh and any particular medly of vegetables. Cook them until they are tender. While your vegetables are cooking, mix together the apricot juice, soy sauce, corn starch, crushed red peppers, white vinegar and dried apricots. (You can leave out the apricots until you've mixed the sauce well - dissoving the corn starch. If you don't want the apricots, just leave them out altogether.)

When your vegetables are cooked and tender, take them out of the wok/skillet and cook your turkey - stirring frequently. (May need to add in a little more cooking oil to cook the turkey and keep it from sticking to the pan.) When the turkey is cooked (no pink left), add in the sauce and vegetables. Cook for at least five minutes or until the sauce is as thick as you want it to be. The longer you cook, the thicker the sauce will become.

You can serve this stir-fry just the way it is or you can serve it over white or brown rice. (Brown rice is healthier!) Enjoy!