Asian Raspberry Chicken Lettuce Cups
- 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
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.