Ingredients
1/3 cup reduced-sodium teriyaki sauce1/4 cup hoisin sauce3 tablespoons creamy peanut butter1 tablespoon rice vinegar1 tablespoon sesame oil1-1/2 pounds lean ground turkey1/2 cup shredded carrot2 tablespoons minced fresh gingerroot4 garlic cloves, minced1 can (8 ounces) whole water chestnuts, drained and chopped1/2 cup chopped fresh snow peas4 green onions, chopped12 Bibb lettuce leavesAdditional hoisin sauce, optional
Preparation
Whisk together first 5 ingredients until smooth. In a large skillet, cook and crumble turkey with carrot over medium-high heat until turkey is no longer pink, 6-8 minutes; drain. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture, water chestnuts, snow peas and green onions; heat through.
Serve in lettuce leaves. If desired, drizzle with additional hoisin sauce.
