Asian Lettuce Wraps

Ingrédients

• 3 tsp olive oil, (divided)
• 1 lb 93% lean ground turkey or chicken
• 4 - 5 Tbsp hoisin sauce,* (to taste)
• 1 Tbsp soy sauce, ((low-sodium or regular))
• 2 tsp sriracha ((optional))
• 1 Tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 1 Tbsp minced fresh garlic ((3 cloves))
• 1 Tbsp peeled and minced fresh ginger
• 2/3 cup sliced green onions, (white and light green portion, plus more green portion for serving)
• 1 medium carrot, (peeled and shredded (1/2 cup))
• 1 (8 oz) can water chestnuts, (drained and chopped small)
• 1 large head Bibb lettuce or iceberg lettuce

Préparation

1. 1

   Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.

2. 2

   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.

3. 3

   Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil, then set aside.

4. 4

   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.

5. 5

   Heat remaining 1 1/2 tsp oil in now empty side of skillet.

6. 6

   Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.

7. 7

   Pour in sauce and water chestnuts then cook and toss 30 seconds longer.

8. 8

   Serve warm in lettuce leaves garnished with sliced green onions.