Chicken Lettuce Wraps

3 Tblsp soy sauce
2 Tblsp chicken broth
2 tsp corn starch
1 tsp sugar
1 lb. ground chicken or turkey
2 Tblsp oil
1 Tblsp grated fresh ginger
1 Tblsp minced or chopped garlic
1/4 c chopped red bell pepper
1/4 c shredded carrots
4 mushrooms, cut into pieces
1 small can chopped water chestnuts
1/4 - 1/2 tsp crushed red pepper flakes
1/4 c finely chopped green onion
1 Tblsp toasted sesame oil
3 Tblsp chopped fresh cilantro
Cup shaped lettuce leaves, such as Boston or Iceberg

1. Combine soy sauce, broth, cornstarch, and sugar. Stir until smooth. Place ground chicken in medium bowl and separate into 6 big lumps. Pour in about half of the soy sauce mixture, mix. Set aside for 10-15 minutes.

2. Heat a large deep skillet over medium-high heat. Add oil, swirl to coat, and then add ginger, garlic, bell pepper, carrots, mushrooms and water chestnuts. Cook, tossing often, until fragrant but not browned, about 1 minute. Add seasoned meat, crumbling it in and using a 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.

3. 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 place a generous spoonful on each lettuce cup. Serve with Hoisin sauce.

As an alternative to lettuce cups, toss with pasta or rice or a green salad. Tuck into warm tortillas or pita pockets with chopped tomato and sliced cucumber.

Serves 4.

Hoisin Sauce

1/4 c soy sauce
1/4 c brown sugar
2 Tblsp tomato paste
2 Tblsp apple cider vinegar
1 tsp grated fresh ginger
1 tsp minced garlic
1/8 tsp cayenne pepper