Ingredients
3 tablespoons reduced-sodium soy sauce2 teaspoons sugar2 teaspoons sesame oil1 teaspoon Thai chili sauce, optional1 pound lean ground turkey1 celery rib, chopped1 tablespoon minced fresh gingerroot1 garlic clove, minced1 can (8 ounces) water chestnuts, drained and chopped1 medium carrot, shredded2 cups cooked brown rice8 Bibb or Boston lettuce leaves
Preparation
In a small bowl, whisk soy sauce, sugar, sesame oil and, if desired, chili sauce until blended. In a large skillet, cook turkey and celery 6-9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; drain.
Add ginger and garlic to turkey; cook 2 minutes. Stir in soy sauce mixture, water chestnuts and carrot; cook 2 minutes longer. Stir in rice; heat through. Serve in lettuce leaves.
