(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast - Raised without Antibiotics
cup finely diced red bell pepper
tablespoons chopped garlic
tablespoons chopped ginger
teaspoon red chili flakes, if desired
cup rice wine vinegar
cup low-sodium soy sauce
cup fat-free low-sodium chicken broth
cup finely chopped green onion
cup finely chopped cilantro
butter lettuce cups and/or 1 large head radicchio - 8 whole large leaves reserved for cups
cups finely cut spinach for “nest” in cups
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add bell pepper, garlic, ginger and chili flakes, if desired.
Cook 30 seconds or until fragrant. Do not brown the garlic or the dish will taste bitter.
Add vinegar and cook 2 minutes, or until most of the vinegar has evaporated.
Add soy sauce and cook 2 minutes until it reduces to about 2 tablespoons liquid in pan.
Add broth and cook 2 minutes or until liquid reduces to about ¼ cup.
Remove from heat. Stir in green onions and cilantro. Cover to keep warm.
Place two radicchio/lettuce cups on each plate and fill each half full with spinach and then top with ⅓ cup of the turkey mixture. Serve hot.