4 Serves
45 Mins
In a large skillet over medium-high heat, brown the ground turkey with the minced garlic, using a potato masher to break the meat into fine, even crumbles.
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Vitamin E
1 mg / 15 mgVitamin K
164 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
186 µg / 400 µgCalcium
105 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
368 mg / 1,250 mgPotassium
822 mg / 4,700 mgSodium
538 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
16 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a small bowl, whisk together the chicken stock, coconut aminos, fish sauce, orange marmalade, lime juice, sesame oil, ground ginger, and tapioca starch until smooth.
Pour the prepared sauce mixture into the skillet with the browned turkey. Reduce heat to medium and simmer until the sauce thickens and coats the meat thoroughly.
To serve, spoon the turkey mixture into fresh lettuce leaves and top with a generous portion of broccoli slaw.
41
g56
g22
g
