Chicken Lettuce Wraps

serves 5-6

3/4 cup chicken broth

1/3 cup soy sauce

2 tablespoons brown sugar

1 1/2 tablespoons cornstarch

2 tablespoons olive oil

2 pounds ground chicken/turkey

1 yellow bell pepper, finely diced 

1 large carrot, finely diced

2 large garlic cloves, minced 

2 green onions, sliced

1 tablespoon minced fresh ginger

1 head of iceberg lettuce, separated into individual leaves

Sriracha and lime wedges, for serving

Whisk broth, soy sauce, brown sugar, and cornstarch together in a small bowl and set aside. 

Heat oil in a large skillet over medium heat.  Brown the ground chicken/turkey, breaking up the meat into small pieces as it cooks.  

When the meat is no longer pink (about 7-10 minutes), add the pepper, carrot, garlic, white part of the green onions, and ginger.   Cook for about 5 minutes, or until the vegetables soften.  

Stir in the sauce, increase the heat to thicken the sauce, then  garnish with the green parts of the onions for serving.