Ingredients
3tspolive oil,divided
1lb93% lean ground turkey,or chicken
5tbsphoisin sauce,like Lee Kum Kee, to taste
1tbspsoy sauce,low-sodium or regular
2tspsriracha,optional
1tbsprice vinegar
1½tspsesame oil
1tsphoney
1tbspfresh garlic,3 cloves, minced
1tbspfresh ginger,peeled and minced
⅔cupgreen onions,sliced, white and light green portion, plus more green portion for serving
1medium carrot,peeled and shredded, ½ cup
8ozwater chestnuts,1 can, drained and chopped small
1large Bibb lettuce,head, or iceberg lettuce
Preparation
Heat 1½ teaspoon of oil in a 12-inch non-stick skillet over medium-high heat.
Add the turkey in large crumbles, then let cook for 3 minutes until slightly browned on bottom.
Break up the chicken, then continue to cook for 3 minutes longer until it’s fully cooked through.
In a mixing bowl whisk together the hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey. Set aside.
Drain off the excess liquid from the turkey, then push them to one far side of pan and pull that side of the pan off the heat.
Heat the remaining 1½ teaspoon oil in the now-empty side of the skillet.
Add the green onions and carrots, then sauté 1½ minutes.
Add in the garlic and ginger, then sauté 30 seconds longer.
Pour in the sauce and water chestnuts, then cook and toss for 30 seconds longer.
Serve warm in lettuce leaves garnished with sliced green onions, and enjoy!
