1 1/4 lb lean ground turkey
1 red bell pepper, finely diced
1 clove garlic, minced
1/8 t. ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced chestnuts, drained & chopped
3 T. hoisin sauce
2 T lower-sodium soy sauce
1 T. rice vinegar
2 t. roasted red chili paste
1/8 t. salt
12 boston lettuce leaves
Heat 1 T oil in large skillet over med-high heat. Add turkey, diced peppers, garlic & ginger. Cook for about 6 min until browned. Stir to crumble.
Combine turkey mixture, onions & chopped water chestnuts in a large bowl. Set aside
In a small bowl, whisk together sauce ingredients & drizzle over the turkey mixture. Toss to coat completely.
Add about 1/4 c. turkey mixture to each lettuce leaf, serve & enjoy!
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