Food Network: Thai Glazed Chicken Lettuce Wraps

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Thai Glazed Chicken Lettuce Wraps
Recipe courtesy Rachael Ray

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

Instructions
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.