In a large skillet heat oil; add onion, mushrooms and garlic; cook over medium-high heat for 3-4 minutes or until onions are tender; remove from pan and set aside. Add turkey to pan; cook 4 minutes; stir in cooked onion, mushrooms and garlic. Add ¾ cup of broth, hoisin sauce, soy sauce and chili garlic sauce, stir to combine; cook 5 minutes.
In a small bowl, combine remaining ¼ cup broth and cornstarch; stir into turkey mixture; heat to boiling; cook, stirring 1½ minutes or until thickened. Remove from heat and stir in sour cream. Serve over rice or egg noodles.
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