Here are two versions. A partly homemade version and homemade version. I recommend starting with the partly homemade and then if you and your family like 'em, experiment with the homemade version.
Teriyaki Lettuce Wraps
1 package extra lean ground Turkey or Chicken breast/tenders
1 can water chestnuts, chopped
3-4 slice green onions, green part only
1/2 bottle of Kikoman teriyaki sauce, Takumi collection
1 head of iceberg lettuce
Chinese rice noodles
Brown turkey/chicken in a generous amount of olive oil. Add water chestnuts and teriyaki sauce. Heat. Garnish with green onions. Serve.
Note: I often stir fry the carrots with the turkey to increase my kid’s veggie intake. They seem to like the carrots. It is more appealing to have the carrots crisp and cool though, so if you are serving it for a gathering, use the carrots as a garnish.
I can usually find that specific teriyaki sauce at Walmart.
Spicy Chicken Lettuce Wraps
3 tablespoons low-sodium soy sauce
2 tablespoons low-sodium chicken broth
2 teaspoons cornstarch
1 teaspoon sugar
1 pound ground chicken or turkey
2 tablespoons vegetable oil
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
½ cup matchstick carrots
½ teaspoon crushed red pepper flakes
¼ cup finely chopped green onion
1 tablespoon toasted sesame oil
3 tablespoons chopped fresh cilantro
About 20 cup-shaped lettuce leaves, such as Bibb (butter lettuce), Boston, or iceberg
Cilantro springs and soy sauce, for garnish
1. Combine soy sauce, broth, cornstarch, and sugar. Stir until smooth. Place ground chicken or turkey in a medium bowl and separate into 5-6 big lumps. Pour in about half of the soy sauce mixture; mix. Set aside for 10-15 minutes.
2. Heat a large deep skillet or wok over medium-high heat. Add oil, swirl to coat, and then add ginger, garlic, and red bell pepper. Cook, tossing often, until fragrant but not browned, about 1 minute. Add seasoned meat, crumbling it in and using a spatula or slotted spoon to spread into a fairly even layer. Let cook for about 1 minute, until it has begun to brown on one side. 3. Turn to cook other side, breaking meat up into large chunks.
When meat is cooked through and very crumbly, add remaining soy sauce mixture; toss to mix. Add red pepper flakes, green onion, sesame oil, and cilantro; toss well. To serve, arrange lettuce cups on a large serving platter and place a generous spoonful on each. Garnish with cilantro springs and additional soy sauce to taste.