Thai Glazed Chicken Lettuce Wraps
chicken, iceberg lettuce, cucumber, carrot, basil, scallions, fish sauce, garlic, ginger
Ingredients
1 pound thin cut chicken breast meat, available packaged in meat case of market Grill seasoning (recommended: Montreal Seasoning by McCormick) 2 tablespoons vegetable oil, 2 turns of the pan 2 tablespoons 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 1/2 cup plum sauce 2 cups basil leaves, loosely packed 1 tablespoon fish sauce 1/2 head iceberg lettuce, cut into half again 1/2 seedless cucumber, chopped
Directions for Thai Glazed Chicken Lettuce Wraps Recipe
Thinly slice the chicken into strips and sprinkle with grill seasoning. 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.
Read the full directions on Food Network
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