In a bowl with your hands, mix turkey, honey, 1 Tablespoon each, coconut aminos (soy sauce, or tamari) vinegar, garlic and ginger root until just combined. Marinate ground meat mixture 15 minutes.
For sauce: In a small bowl whisk together Worcestershire sauce, chicken broth, sugar, cornstarch, remaining 3 Tablespoons coconut aminos (soy sauce or tamari) and remaining 2 Tablespoons vinegar. Set aside.
In a wok or large non-stick skillet, heat 1 Tablespoons coconut oil over moderately high heat until hot, but not smoking, and saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3-4 minutes. With a slotted spoon, transfer turkey mixture to clean bowl.
Reheat wok over medium hight heat, add additional Tablespoon coconut oil, and stir fry mushrooms, water chestnuts and snow peas, about 1-2 minutes.
Return ground meat to wok, and add sauce mixture, stirring until sauce is thickened, and snow peas are tender, about 2-3 minutes. Remove wok or skillet from heat and stir in sesame oil.
Adjust seasoning to taste with salt and pepper. Serve with mint and cilantro leaves in lettuce cups.
Serves 4-6 as a main course