serves 4-6
1 lb ground turkey breast
1/2 lb ground turkey thigh
1 Tbsp coconut aminos
1 Tbsp rice vinegar
2 tsps avocado oil
2 heads butter lettuce or romain lettuce
2 Tbsp rice vinegar
1/4 cup coconut aminos
1 tsp toasted sesame oil
1 tsp sriracha
1 Tbsp coconut palm sugar
1/2 tsp pink himalayan salt
1/4 cup chopped fresh basil
3 Tbsp refined coconut oil
4 cloves garlic, finely minced
1 tsp finely minced ginger
1 tsp orange zest
4 green onions, finely chopped
1/4 lb cremini mushrooms, chopped
1 Tbsp arrowroot starch
1 Tbsp water
In a medium bowl, combine ground turkey, coconut aminos, vinegar, and avocado oil. Set aside to marinate.
Prepare lettuce for serving. If using butter lettuce, remove leaves and wash and lay out on a dish towel to dry. If using romaine, remove leaves, cut in half to make easier to handle. Wash and lay out on a dish towel to dry.
In a small bowl, combine next set of ingredients for the sauce. Set aside.
In a large saucepan over medium heat, melt 2 Tbsp coconut oil. Add the marinated turkey and cook until cooked through and no longer pink. Transfer to a platter.
Return the wok to high heat, add remaining 1 Tbsp coconut oil. Add garlic, ginger and orange zest. Stirring frequently, cook until fragrant, about 1 minute. Add green onions and mushrooms and stir fry until mushrooms begin to soften, about 4 minutes.
Return the ground turkey to the pan, stir to combine. Add sauce and stir to distribute. Bring sauce to a boil. While waiting for the sauce to come to a boil, combine arrowroot powder and water in a small bowl. Once the sauce comes to a boil, pour arrowroot mixture into sauce and stir to combine.
Taste for seasoning and adjust as needed. Serve with prepared lettuce cups.