INGREDIENTS:
- 2 Tbsp low sodium soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp Sriracha chili sauce
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
- 1 Tbsp canola oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1 lb ground turkey or chicken
- 3 green onions, sliced
- 2 carrots, shredded
- 1 cup sliced snap peas
- 1 head romaine or butter lettuce, leaves washed and separated
- Roughly chopped peanuts, optional
DIRECTIONS:
In a small bowl, combine soy sauce, vinegar, chili sauce and sesame oil. Whisk in cornstarch and set aside.
In a frying pan over medium heat, warm oil. Add onion and bell pepper and cook until soft, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add turkey and cook until browned, breaking up with a spoon, about 7 minutes. Add the soy-vinegar mixture to turkey and stir to combine. Add green onions, carrots and snap peas. Serve mixture in lettuce leaves, sprinkle with peanuts, if using.