Ingredients
- 1 pound thin-cut chicken breast meat
- Grill seasoning
- 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 to 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.
