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Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 353 cals, 16g fat (of which 3g saturates), 5g sugar and 0.6g salt per portion.
Ingredients
- 3 tbsp reduced-sodium soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 1 tsp Thai chili sauce (optional)
- 450g (1lb) lean ground turkey
- 1 celery rib, chopped
- 1 tbsp minced fresh gingerroot
- 1 garlic clove, minced
- 225g (8oz) tinned water chestnuts, drained and chopped
- 1 medium carrot, shredded
- 2 cups cooked brown rice
- 8 Bibb or Boston lettuce leaves
Method
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 - 9 minutes or until turkey is no longer pink, breaking up turkey into crumbles; 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; heat through. Serve in lettuce leaves.
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