1 pound thin-cut chicken breast meat
2 tablespoons vegetable oil
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
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.