Super easy, super flavorful, super fast Asian lettuce wraps that everyone will love! Perfect main dish for busy weeknights or make them as an appetizer for a Chinese take-out style dinner party on the weekend.
Ready in: 20minutes
1lb93% lean ground turkey or chicken
4 - 5Tbsphoisin sauce,to taste (I used Lee Kum Kee)
1Tbspsoy sauce,(low-sodium or regular)
1 1/2tspsesame oil
1Tbspminced fresh garlic(3 cloves)
1Tbsppeeled and minced fresh ginger
2/3cupsliced green onions,white and light green portion, plus more green portion for serving
1mediumcarrot,peeled and shredded (1/2 cup)
1(8 oz)can water chestnuts,drained and chopped small
1largehead Bibb lettuce or iceberg lettuce
Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
Heat remaining 1 1/2 tsp oil in now empty side of skillet.
Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
Serve warm in lettuce leaves garnished with sliced green onions.
If you are looking for even more protein, you could swap the water chestnuts out with chopped walnuts.