Lettuce Wraps with Raspberry Teriyaki Sauce
1-2 Tbs. oil
1 lb. ground chicken (or turkey, pork, beef)
1/2 C. diced onion
2 cloves garlic, minced
1 Tbs. grated fresh ginger
pinch of chili flakes
½ C.+ Tait Farm Raspberry Teriyaki Sauce (start with ½ C. and add more to taste if desired)
salt and pepper to taste
Boston or Bibb lettuce leaves
accompaniments: shredded carrots, finely chopped radishes or cucumbers, sliced scallions
Heat 1 Tbs. of the oil in a wok or big skillet. Fry the ground chicken, breaking it up as it cooks. When cooked through, remove from the pan. Add more oil to the skillet, if necessary. Stir-fry the onion until translucent. Add the garlic, ginger, and chili flakes, stirring just until fragrant. Return the meat to the pan along with the Teriyaki Sauce. Taste for seasoning, adding salt and pepper or more sauce if desired. Serve with lettuce cups and the chosen accompaniments along with some extra Teriyaki sauce on the side.
Optional: For a vegetarian version, substitute 1 lb. chopped mushrooms for the meat. Follow the same instructions.