21 minutes. Serves 4 / Serving tips: As an alternative to lettuce cups, enjoy the chicken tossed with pasta; served with rice and steamed broccoli or a green salad; on a bed of lettuce or baby spinach; or tucked into warm tortillas or pita pockets with chopped tomato and sliced cucumbers.
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons low-sodium chicken broth
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 pound ground chicken or turkey
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh ginger
- 1 tablespoon chopped garlic
- 1/4 cup chopped red bell pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped green onion
- 1 tablespoon toasted sesame oil
- 3 tablespoons chopped fresh cilantro
- About 20 cup-shaped lettuce leaves, such as Bibb (butter lettuce), Boston, or iceberg
- Cilantro springs and soy sauce, for garnish
- Combine soy sauce, broth, cornstarch, and sugar. Stir until smooth. Place ground chicken or turkey in a medium bowl and separate into 5-6 big lumps. Pour in about half of the soy sauce mixture; mix. Set aside for 10-15 minutes.
- Heat a large deep skillet or wok over medium-high heat. Add oil, swirl to coat, and then add ginger, garlic, and red bell pepper. Cook, tossing often, until fragrant but not browned, about 1 minute. Add seasoned meat, crumbling it in and using a spatula or slotted spoon to spread into a fairly even layer. Let cook for about 1 minute, until it has begun to brown on one side. Turn to cook other side, breaking meat up into large chunks.
- When meat is cooked through and very crumbly, add remaining soy sauce mixture; toss to mix. Add red pepper flakes, green onion, sesame oil, and cilantro; toss well. To serve, arrange lettuce cups on a large serving platter and place a generous spoonful on each. Garnish with cilantro springs and additional soy sauce to taste.
PER SERVING: 296 cal, 61% fat cal, 20g fat, 4g sat fat, 90mg chol, 22g protein, 8g carb, 1g fiber, 572mg sodium