Easy One Pan Asian Turkey Lettuce Cups

Forget take out! Make a fun weeknight meal with this recipe for easy, one pan, Asian turkey lettuce cups. Full of flavor and healthy lean protein you will wonder why you hadn’t made them sooner.

Asian Turkey Lettuce Cup Ingredients:

1 (20.8 oz) package of Shady Brook Farms Ground Turkey
8 oz. Crimini (baby portabella) Mushrooms, sliced
1 clove Garlic
1″ fresh Ginger, peeled
4 green onions, (3 for recipe, 1 for garnish)
1 (8 oz.) can fresh chopped Fresh Water Chestnuts
8 Tablespoons Sesame Oil, divided
1/4 cup Low Sodium Soy Sauce
2 Tablespoons Hoisin Sauce
2 Teaspoons Chili garlic sauce
Butter Lettuce, Romaine Lettuce, Iceberg Lettuce

Turkey

I wanted to point out that not only are the Shady Brook Farms turkeys raised without growth promoting hormones on one of 700 independent family owned farms but they put the name of the farm on the packaging!

Talk about a knowing where your food comes from. The name of the farm is on the package!

I was on one of those farms in the fall and the amount of care that they put into raising a flock of turkeys is like I have never seen before. You can learn more about my experience in this post. While you are there check out the recipe for marinated grilled turkey kabobs. It is just as easy and delicious as this recipe for Asian turkey lettuce cups.

Let’s get started

Chop the sliced mushrooms so they will incorporate into a lettuce cup more easily.

Leaving the sliced is fine but I find that by chopping them they become one with the turkey mixture. Plus, my kids don’t pick them out as easily when I chop them this small.

In a wide, shallow, heavy bottom pan, heat two of your four tablespoons of sesame oil over medium to medium high heat.

Saute your mushrooms in the oil.

Pro tip:

Once your mushrooms go into the pan, leave them there for three to four minutes, undisturbed. This will give the one side of the mushroom pieces a nice golden color. If you were to stir the mushrooms right away, you will break the initial sear on the mushroom. I know it is hard to wait. Waiting is good when it comes to sautéing mushrooms.

ALSO

Don’t add salt to your mushrooms when you sauté them. This will cause the water to come out of the mushrooms more quickly and you will be steaming your mushrooms, not sautéing them.

Beautiful

Once your mushrooms are a nice golden color remove them from the pan.

Turkey

Add the additional 2 tablespoons of sesame oil to the pan.

Heat over medium to medium high heat.

Add the Shady Brook Farms ground turkey to the pan and cook until no longer pink.

Break up the turkey with a flat spatula until crumbled.

Add

Add the 3 chopped green onions, 1 clove of minced garlic and 1 inch of fresh grated ginger.

Cook for 3 minutes or until the onions are soft and the fragrance is aromatic.

Mushrooms

Add the mushrooms back into the turkey filling.

Fresh Water Chestnuts

You guessed it! Drain the fresh water chestnuts and add them to the turkey filling.

Make the sauce

While your other ingredients are heating over low to medium high heat it is time to mix together the sauce.

I know the recipe calls for 2 teaspoons of chili garlic sauce and yes, that is what I would put in it, if I was eating the whole recipe by myself. But I serve this to my family and I have to cut it back to just one teaspoon. So basically, this is where you get to adjust the heat and make it how your family would enjoy it.

Whisk together:

4 Tablespoons Sesame Oil
1/4 cup Low Sodium Soy Sauce
2 Tablespoons Hoisin Sauce
2 Teaspoons Chili garlic sauce

Pour the sauce over the turkey filling and heat through.

Spoon the turkey filling into lettuce cups and enjoy!

Garnish the turkey lettuce cups with sliced green onions.