Thai Glazed Chicken Lettuce Wraps

• 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

1. Thinly slice the chicken into strips and sprinkle with grill seasoning.
2. Heat a large skillet to screaming hot.
3. Add vegetable oil, then chicken.
4. Cook chicken 2 minutes, stirring constantly.
5. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes.
6. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves.
7. Add fish sauce and turn to coat.
8. Transfer cooked chicken and vegetables to a bowl.
9. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

chicken breast meat, grill seasoning, vegetable oil, ginger root, garlic, red bell pepper, cabbage, scallions, plum sauce, basil, fish sauce, again, cucumber

Taken from www.foodnetwork.com/recipes/rachael-ray/thai-glazed-chicken-lettuce-wraps-recipe.html (may not work)