Curried Turkey Stir-Fry

1 3/4 C. uncooked instant brown rice
2 C. water
1/4 tsp. salt
2 tsp. vegetable oil
1 lb. turkey breast strips
1 medium red bell pepper, cut into thin strips
2 C. small broccoli florets
10 1/2 oz. can ready-to-serve chicken broth soup
4 tsp. cornstarch
4 tsp. curry powder
1/2 tsp. ground ginger
1/4 tsp. salt

Cook brown rice according to package directions using the 2 C. water and 1/4 tsp. salt.
Meanwhile, in a 12 in. nonstick skillet, heat oil over medium-high heat. Add turkey; cook 5-8 min, stirring frequently, until browned. Stir in bell pepper and broccoli. Cook 2 min.
In a small bowl, mix remaining ingredients. Stir into turkey and vegetables. Heat to boiling. Reduce heat; cover and cook 2-3 min. or until vegetables are crisp-tender and turkey is no longer pink in center. Serve over brown rice.