Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons vegetable oil (divided)
  • 1 teaspoon sesame oil
  • ½ cup finely diced carrots
  • ½ cup minced yellow onions
  • ½ cup finely chopped water chestnuts
  • ½ cup sliced green onion (divided)
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 pound ground chicken
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • ¼ cup roasted peanuts (roughly chopped, optional)
  • 1 head butter leaf lettuce (washed and dried, 12 leaves)

Instruction

  • Cook the Vegetables - Heat a wok or large sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the carrots and onions, and cook until crisp-tender, about 2 minutes. Add the water chestnuts, ¼ cup green onion, garlic, and ginger, and cook until fragrant, about 1 minute. Transfer to a medium bowl, and set aside.
  • Cook the Chicken - Return the wok to the stovetop, and heat 1 tablespoon of vegetable oil over high heat. Add the ground turkey, break into smaller chunks, and stir-fry until the meat is no longer pink, about 3 to 4 minutes—season with salt and pepper.
  • Add the Sauces - Stir in the hoisin sauce, soy sauce, and rice vinegar. Add the stir-fried vegetables—season with salt and pepper to taste.
  • Plate & Serve - Evenly divide the chicken filling among the lettuce cups. Garnish with peanuts (if using) and remaining green onions. Top with additional hoisin sauce if desired.