Lettuce leaves filled with strips of chicken breast, pepper, cabbage and carrot in a ginger-garlic glaze.
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
1. Thinly slice the chicken into strips and sprinkle with grill seasoning.
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.
See more: Vegetables, Poultry, Chicken, Lunch, Dinner, Asian, Easy, Main, Pepper, Thai
https://www.foodnetwork.ca/recipe/thai-glazed-chicken-lettuce-wraps/21719/
