Saturday, May 14, 2011

Thai Turkey Lettuce Wedges

I love the flavors and the freshness of this healthy, Thai dish. I think the secret to this recipe's delicious sweet and spicy flavor is simmering the spices and liquid with the ground turkey.

My husband cannot stand ground turkey because of what it looks like raw. When he tries some of my recipes with ground turkey, he's been known to spit it out before he even gets a chance to really taste it. I know this recipe is fantastic because Mike said "You can cook ground turkey anytime you want, as long as you make it like this and I don't have to see it (when it's raw)!"

Thai Turkey Lettuce Wedges
·1 lb ground turkey
·Salt and pepper
·2 cloves garlic, minced
·1 tsp ground ginger
·1 tsp ground red pepper
·1 TBS honey
·⅓ cup water
·1 tsp chili powder
·½ tsp cornstarch
·1 bell pepper, cut into strips
·3 green onions, sliced
·¼ cup peanuts, chopped
·1 head iceberg lettuce, cut into wedges

In a large skillet, brown turkey with salt and pepper until it is no longer pink. Drain any grease; then add garlic, red pepper, soy sauce, honey, water, chili powder, and cornstarch to the pan with the turkey. Bring liquid to a boil and then simmer for 5 minutes as the sauce slightly reduces. Stir in bell pepper, green onions, and peanuts. Cook for 1-2 minutes. Serve on top of lettuce wedges.

Yield: 4 servings

I've also shared this recipe on: Seasonal Sundays, Gluten Free Wednesdays