21 minutes. Serves 4 / Serving tips: As an alternative to lettuce cups, enjoy the chicken tossed with pasta; served with rice and steamed broccoli or a green salad; on a bed of lettuce or baby spinach; or tucked into warm tortillas or pita pockets with chopped tomato and sliced cucumbers.

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

1/4 cup chopped red bell pepper

1/2 teaspoon crushed red pepper flakes

1/4 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. Turn to cook other side, breaking meat up into large chunks.
3. 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.

PER SERVING: 296 cal, 61% fat cal, 20g fat, 4g sat fat, 90mg chol, 22g protein, 8g carb, 1g fiber, 572mg sodium