Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, honey (or sweetener), rice vinegar, and Sriracha. In a separate small bowl, mix the cornstarch and cold water until smooth. Set both mixtures aside.
- Heat a large skillet over medium-high heat. Add the ground turkey. Break the meat into small crumbles using a wooden spoon or meat chopper. Cook for 5 to 7 minutes until fully browned. Drain most excess liquid, leaving about one teaspoon in the pan.
- Push the cooked turkey to the sides of the pan to create a space in the center. Add the chopped white parts of the green onions, the minced garlic, and the grated ginger to the center. Sauté for 30 to 60 seconds until fragrant. Mix everything together with the turkey.
- Stir in the chopped water chestnuts. Pour the soy sauce mixture over the turkey and stir well to coat.
- Pour in the cornstarch slurry. Stir continuously for 1 to 2 minutes. The sauce will bubble, turn glossy, and thicken, coating the turkey crumbles. Remove from heat immediately.
- Wash and pat the lettuce leaves dry. Spoon a generous amount of the sticky turkey mixture into the center of each leaf. Top with the reserved green onion tops before serving.
Nutrition
Notes
To keep the filling juicy, avoid draining all the liquid from the turkey before adding the aromatics. The small amount of fat left helps fry the ginger and garlic, releasing their full flavor.