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Thai Glazed Chicken Lettuce Wraps

Thai Glazed Chicken Lettuce Wraps
PREP TIME
10 min
COOK TIME
5 min
YIELDS
4 servings

Lettuce leaves filled with strips of chicken breast, pepper, cabbage and carrot in a ginger-garlic glaze.

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Ingredients

1
lb(s) thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2
Tbsp vegetable oil, 2 turns pan
2
Tbsp minced ginger root
4
cloves garlic, minced
1
large red bell pepper, seeded and very thinly sliced
1
cup packaged shredded cabbage and carrot mix
3
scallions, chopped on an angle
½
cup plum sauce
2
cups basil leaves, loosely packed
1
Tbsp fish sauce
½
head iceberg lettuce, cut into half again
½
seedless cucumber, chopped
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Directions

Step 1

Thinly slice the chicken into strips and sprinkle with grill seasoning.

Step 2

Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

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