Spicy Ginger Chicken in Lettuce Cups

This recipe calls for ground chicken but I will use ground turkey! From the "Quick Chicken" piece in the May, 2005, Good Housekeeping magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons soy sauce
• 1  tablespoon fresh ginger, peeled and grated
• 1  teaspoon sugar
• 1⁄8 teaspoon crushed red pepper flakes
• 1  garlic clove, crushed with press
• 1  lb ground chicken (or ground turkey)
• 2  stalks celery, medium sized, chopped
• 1⁄2 cup sliced water chestnuts, chopped
• 1⁄4 cup  dry roasted peanuts, coarsley chopped
• 8 -12  large boston lettuce leaves

Directions

1. In cup, combine soy sauce, ginger, sugar, crushed red pepper, and garlic and set aside.
2. Heat a nonstick 10-inch skillet over medium-high heat until hot.
3. Add chicken (or turkey) and cook 4-5 minutes or until no longer pink, breaking up the meat with side of spoon.
4. Add celery to chicken in skillet, and cook 2 minutes, stirring occasionally. Add water chestnuts and soy sauce mixture; cook 1 minute to blend flavors and then stir in peanuts.
5. Divide the mixture among lettuce leaves. Fold the leaves over the mixture and eat out of hand (like a roll up).