Tree Top


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.