Prep all of your vegetables. Chopped bell pepper, minced garlic, ginger, scallions, and water chestnuts.
In a large skillet over med-high heat add the sesame oil and turkey, and break up into crumbles with a wooden spoon. About halfway through cooking add in red pepper, garlic, ginger, and 3/4 of your scallions. Continue to cook until turkey is no longer pink.
Stir in the water chestnuts, brown sugar, hoisin, soy sauce, and sriracha. Taste for heat level and adjust sriracha as needed. I like to add a little back pepper as well.
Serve in lettuce cups and garnish with remaining scallions and sesame seeds.
This would be equally delicious with ground chicken, pork, or beef!
Add in any veggies you have on hand like carrots, mushrooms, or zucchini.