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WRAPS - LETTUCE - CHICKEN - Thai Glazed Chicken Lettuce Wraps :]>
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| Recipe courtesy Rachael Ray Serves: 4 servings 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
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.
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