In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse and squeeze mushrooms to drain thoroughly. Discard stems. Thinly slice mushrooms. Set aside.

Meanwhile, cut chicken or turkey into 1-inch pieces. Set aside.

For sauce, in a small bowl stir together cold water, juice concentrate, soy sauce, cornstarch, ginger, cinnamon, and red pepper. Set aside.

Preheat a wok or large skillet over medium-high heat. Add almonds; stir-fry for 2 to 3 minutes or until golden. Remove almonds from the wok. Let wok cool.

Pour cooking oil into the cooled wok. (Add more oil as necessary during cooking.) Add mushrooms, sweet peppers, and apples; stir-fry for 1 to 2 minutes or until peppers and apples are crisp-tender. Remove apple mixture from the wok.

Add chicken or turkey to the hot wok; stir-fry for 3 to 4 minutes or until no pink remains. Push chicken or turkey from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return apple mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Stir in toasted almonds. Serve immediately over hot cooked brown rice. Makes 4 servings.