This is great with some rice. I think the sauce would be good for stir-fry, too – very, very yummy! From Taste of Home:
* 1 package (20 ounces) turkey breast tenderloins (I used turkey breast cutlets)
* 3 tablespoons brown sugar, divided
* 8 teaspoons reduced-sodium soy sauce, divided
* 2 tablespoons minced fresh gingerroot
* 6 garlic cloves, minced
* 1/2 teaspoon pepper
* 1 tablespoon cornstarch
* 1 cup Progresso ® Reduced-Sodium Chicken Broth
* Place turkey in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine 2 tablespoons brown sugar, 6 teaspoons soy sauce, ginger, garlic and pepper. Set half aside; sprinkle remaining mixture over turkey.
* Bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 170°. Let stand for 5 minutes before slicing.
* Meanwhile, in a small saucepan, combine the cornstarch and broth until smooth. Stir in reserved soy sauce mixture and remaining brown sugar and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 4 servings.