Season ground turkey with hoisin and teriyaki sauces and serve in lettuce cups for a crisp and colorful Asian-style entrée.
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 1/2 pounds ground turkey
1/2 cup low-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons teriyaki sauce
1 cup bean sprouts (about 4 oz.)
2 carrots, shredded (about 1 cup)
24 large Boston or butter lettuce leaves
Soy sauce, optional
How to Make It
Warm oil in a large skillet over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add garlic; sauté 1 minute longer. Stir in turkey and cook, stirring, until almost cooked through, about 5 minutes. Add broth and hoisin sauce. Cook, stirring and breaking up clumps of turkey, until turkey is cooked through, 5 to 7 minutes. Remove from heat and stir in teriyaki sauce, bean sprouts and carrots. (You should have about 6 cups of filling.)
Spoon about 1/4 cup of filling into center of each lettuce leaf. Serve with soy sauce, if desired.
Very tasty and filling enough for dinner. I did add an extra tablespoon of both hoisin and teriyaki sauce. My market didn't have bean sprouts (to my surprise), so I used broccoli slaw instead and it worked well in these. Also, I used green leaf lettuce; the boston variety was a little sparse looking in my market.
This meal was extremely simple and easy to make from start to finish. I did have to double the hoisin sauce to provide more flavor to that amount of meat. Other than that this is a staple dish I will add to my recipe collection and plan on making over again!
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