- 1 tablespoon sesame oil (Canola is fine)
- 1 pound ground turkey
- 1/2 tablespoon minced garlic
- 1/2 tablespoon finely grated fresh ginger
- 3/4 cup diced onions
- 1 teaspoon Sriracha
- 2 tablespoons honey
- 1/4 cup hoisin sauce
- 2 1/2 tablespoons soy sauce (low-sodium versions work great)
- 1 tablespoon seasoned rice vinegar
- 1 can (8 oz) water chestnuts, drained and chopped
- 1/3 cup thinly slices green onion
- 1/2 cup shredded carrots
- 6 to 8 lettuce leaves (Romaine, Iceberg, and Boston all work great!)
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Heat oil in a large skillet over medium-high heat. Add turkey, garlic, ginger, and onions. Cook until lightly browned, then drain.
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Stir in Sriracha, honey, hoisin sauce, soy sauce and rice vinegar. Bring to a boil, reduce heat and simmer for 5 minutes. Fold in water chestnuts, green onions, and shredded carrots. Simmer for an additional 2 to 3 minutes.
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Fill lettuce cups with turkey filling and drizzle with additional hoisin sauce, if desired.
The original recipe called for 1 tablespoon minced garlic and 1 1/2 tablespoons of fresh ginger. I adjusted those amounts according to our tastes, but feel free to use the original amounts or adjust according to what you like. It also called for canola oil, but I love the flavor of sesame oil, so use either one. I also added the shredded carrots for some more crunch and color, if you’re not a carrot lover, go ahead and leave them out.
