Thai Peanut Turkey Lettuce Bowls

• 200 g raw Turkey breast (7.1 oz raw)
• 5 g raw (1½ cloves) Garlic
• 3 g raw Fresh ginger (0.1 oz raw)
• 20 g Smooth peanut butter (1¼ tbsp)
• 15 g Soy sauce (1 tbsp)
• 10 g Lime juice (⅔ tbsp)
• 15 g Warm water (1 tbsp)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cucumber (2.5 oz raw)
• 70 g raw Carrot (2.5 oz raw)
• 35 g raw Red onion (1.2 oz raw)
• 5 g Olive oil (1 tsp)
• 0.3 g Black pepper (⅛ tsp)
• 8 g Sesame seeds (1 tbsp)

You'll need: Frying pan, Spatula, Small bowl, Whisk or fork, Cutting board and knife.

Method

1. Cut everything and whisk the peanut sauce

   Slice the turkey into thin strips. Then scrub the board, knife and your hands with soap before you touch anything else. Mince the garlic, grate the ginger, dice the cucumber and carrot, thinly slice the onion and separate the romaine into whole leaves. In the small bowl, whisk the peanut butter, soy sauce, lime juice, garlic, ginger and warm water until smooth and pourable.

   Add the water a teaspoon at a time. You want a sauce that coats the back of a spoon, not a runny one.

2. Sear the turkey

   Heat the oil in the frying pan over medium-high heat. Cook the turkey with the pepper for 5–7 minutes, turning, until golden and 74°C (165°F) in the middle of the thickest strip.

   Don't crowd the pan. Cook in two rounds if the strips overlap, or they steam and turn gray.

3. Toss in the sauce and fill the leaves

   Toss the hot turkey with the peanut sauce in the pan. Spoon it into the romaine leaves, top with the cucumber, carrot and onion and scatter over the sesame seeds.

   Toss the turkey in the sauce while hot. The sauce loosens and coats every strip.

Swaps

• Turkey breast → Chicken breastSlightly juicier. Cook it to 74°C (165°F).
• Smooth peanut butter → Almond butterMilder and just as creamy, for a peanut-free sauce.