Food Network: Thai Glazed Chicken Lettuce Wraps

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.