Categories: Appetizers- Snacks

Ingredients

• 3 Tbsp. reduced-sodium soy sauce
• 2 tsp. sugar
• 2 tsp. sesame oil
• 1 tsp. Thai chili sauce, optional
• 1 lb. lean ground turkey
• 1 celery rib, chopped
• 1 Tbsp. minced fresh gingerroot
• 1 garlic clove, minced
• 1 can (8 oz.) whole water chestnuts, drained and chopped
• 1 medium carrot, shredded
• 2 cups cooked brown rice
• 8 Bibb or Boston lettuce leaves

Directions

1. 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 to 9 minutes or until turkey is no longer pink, breaking up turkey into crumbs, drain.

2. 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, beat through. Serve in lettuce leaves.

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