Thaw the asparagus in the microwave while you combine the chicken broth mixture, chop the pepper, and cut the turkey. If you're using fresh asparagus, use about 1 1/2 cups of chopped spears.
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1/4 teaspoon black pepper
2 teaspoons vegetable oil, divided
1 (9-ounce) package frozen asparagus cuts, thawed
1 small red bell pepper, chopped
1 1/2 pounds turkey tenderloin, cut into 1-inch pieces
How to Make It
Combine first 5 ingredients, stirring well; set aside. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus and red bell pepper; sauté 2 minutes or until tender. Transfer to a bowl; set aside, and keep warm.
Add 1 teaspoon oil and turkey to pan. Cook 3 minutes or until turkey is browned, stirring occasionally. Add broth mixture to pan; cook 2 minutes or until mixture is thickened and bubbly. Return asparagus mixture to pan. Stir just until coated.