29 g Tree Top Raspberry Puree
29 g vegetable oil
450 g chicken, ground
2 g ginger, slivered
2 g garlic, slivered
5 g shallots, chopped
29 g sweet chile sauce
36 g soy sauce
6 g fish sauce
29 g plum sauce
29 g Hoisin sauce
200 g water chestnuts, diced
6 g cilantro, chopped
6 g mint, chopped
6 g scallions, sliced
170 g carrots, shredded
170 g Daikon radish, shredded
120 g Bibb lettuce cups, whole, rinsed, dry
Directions
In a large wok, heat peanut oil over medium heat. Add chicken and sauté for 3 to 5 minutes.
Add ginger, garlic and shallots; cook until translucent.
Add sweet chile sauce, soy sauce, fish sauce, raspberry puree, plum sauce, hoisin sauce and water chestnuts. Toss to coat.
Add cilantro, mint and scallions. Toss to mix and serve along with carrots, Daikon and lettuce cups.
Serve stir-fried chicken garnished with mint and cilantro, lime wedges and Sriracha.