Step 1

Cook the Vegetables - Heat a wok or large sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the carrots and onions, and cook until crisp-tender, about 2 minutes. Add the water chestnuts, ¼ cup green onion, garlic, and ginger, and cook until fragrant, about 1 minute. Transfer to a medium bowl, and set aside.

Step 2

Cook the Chicken - Return the wok to the stovetop, and heat 1 tablespoon of vegetable oil over high heat. Add the ground turkey, break into smaller chunks, and stir-fry until the meat is no longer pink, about 3 to 4 minutes—season with salt and pepper.

Step 3

Add the Sauces - Stir in the hoisin sauce, soy sauce, and rice vinegar. Add the stir-fried vegetables—season with salt and pepper to taste.

Step 4

Plate & Serve - Evenly divide the chicken filling among the lettuce cups. Garnish with peanuts (if using) and remaining green onions. Top with additional hoisin sauce if desired.