Asian Lettuce Wraps

Ingredients

• 3 tsp olive oil, divided
• 1 lb 93% lean ground turkey or chicken
• 4 – 5 Tbsp hoisin sauce, to taste, I used Lee Kum Kee
• 1 Tbsp soy sauce, low-sodium or regular
• 2 tsp sriracha, optional
• 1 Tbsp rice vinegar
• 1 1/2 tsp sesame oil
• 1 tsp honey
• 1 Tbsp minced fresh garlic
• 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 can water chestnuts, drained and chopped small
• 1 large head Bibb lettuce or iceberg lettuce

Directions

Warm 1 1/2 tsp oil in a 12-inch non-stick skillet set over medium-high heat. Drop in the turkey or chicken in big pieces, and leave it alone until the underside has a little color, about 3 minutes. Break the meat apart and keep cooking until no pink remains, about 3 minutes longer. While the meat cooks, whisk the hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil, and honey together in a mixing bowl, then set the sauce aside. Pour off any extra liquid from the skillet, if needed, then move the cooked meat to one far side of the pan and slide that side away from the burner. Add the remaining 1 1/2 tsp oil to the empty side of the skillet. Stir in the green onions and carrots and cook for 1 1/2 minutes. Add the garlic and ginger, and cook for 30 seconds more. Pour in the sauce and add the water chestnuts, then toss everything together and cook for 30 seconds longer. Spoon the warm filling into lettuce leaves and finish with sliced green onions.