1-- (8-ounce) can water chestnuts, drained and sliced
1pound turkey breast cutlets or slices, cut into strips
Pour boiling water over bulgur and let stand one hour; drain and set aside.
Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.
Heat oil over high heat in wok or nonstick large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.
Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through.