1cuporange juice(fresh 100% juice or fresh squeezed)
1/4cuplow sodium soy sauce(use gluten free if needed)
1tablespoonfish sauce
1tablespoonhoney
1teaspoonsriracha(adjust amount for spice preference)
1/2teaspoonminced garlic
1inchpiece fresh gingergrated
zest of 1 orange
1/2tablespooncornstarch or arrowroot starch
1/2tablespoonwater
For the turkey:
1poundlean ground turkey
1/2teaspoongarlic powder
1/2teaspoonkosher salt
1/4teaspoonground ginger
1/4teaspoonfreshly ground black pepper
1/2tablespooncoconut oil
1/2large red bell pepperthinly sliced
zest from 1 orange(I zested in thin strips )
1head Boston or Bibb lettuce
chopped green onion for garnish
Instructions
For the orange sauce:
Whisk everything except the cornstarch and water together in a small bowl until combined. Add the mixture to a small sauce pot and bring to a boil. Once boiling, reduce heat to a simmer and let cook/reduce for about 15 minutes while you prepare the turkey.
Mix the cornstarch/arrowroot and water together in a small bowl right before you're ready to add the sauce to the turkey. Add the cornstarch mixture to the sauce, stir until thickened and remove from heat.
For the turkey:
Mix the turkey, garlic powder, ginger, salt and pepper together in a large bowl.
Add the coconut oil to a large skillet over medium-high heat. Once hot, add the turkey and cook until browned, breaking up with a spatula into small pieces as it cooks. Drain any excess liquid from the skillet once browned and return to the heat.
Add the red peppers and orange zest and cook until peppers are just slightly softened.
Add the orange sauce to the skillet, toss to coat all the turkey with the sauce and let cook for another 1-2 minutes until bubbly and thickened.
Serve turkey mixture in lettuce cups and garnish with green onions.