Thai Glazed Chicken Lettuce Wraps (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
1. Thinly slice the chicken into strips and sprinkle with grill seasoning.
2. 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.
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