• Prepare the sauce by combining all the ingredients in a small bowl and set aside. 
• In a large deep skillet, add 2 tablespoons of vegetable oil. Over medium heat, cook the ground turkey until fully cooked. Transfer the cooked turkey to a bowl and set aside. 
• In the same skillet add the remaining 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil.
• Over medium heat, heat the oil, add the garlic, ginger, and oregano. Cook until fragrant, about 30 seconds. 
• Lower the heat to medium-low, add the diced bell peppers and cashews. Stirring occasionally, cook until tender, about 5 minutes.
• Increase the heat to medium and add the cooked turkey, stir to combine. 
• Pour the prepared sauce over top and stir to fully combine. Bring to a simmer and let the mixture cook until there is no more liquid left and the sauce has thickened. This will take about 5-8 minutes. 
• Remove from heat and set aside to cool slightly. 

Crispy Chow Mein (optional)

• In a small fry pan, combine the dry chow mein noodles, water, sesame oil, and vegetable oil. Cover with a tight fitting lid and bring to a boil over high heat. 
• Boil for 2-3 minutes until the noodles are softened. 
• Remove the lid and season with a pinch of salt. Continue cooking, stirring occasionally, until the noodles are browned and all of the water has evaporated. This should take about 10-15 minutes. (it doesn't look like they will be crispy, but I promise that they will!)
• Transfer the noodles to a paper towel to drain and cool, break apart and set aside.
• Assembling the lettuce wrapsArrange the iceburg lettuce leaves on a plate or serving platter. Fill with approx. ¼-1/3 cup turkey mixture, top with crispy noodles and diced scallions.