Thai Glazed Chicken Lettuce Wraps

Recipe

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 (I used pickled ginger)
DSC_0038-1
4 cloves garlic, minced
DSC_0043-1
1 large red bell pepper, seeded and very thinly sliced
DSC_0046-1
1 cup packaged shredded cabbage and carrot mix (I only got cabbage mix)
3 scallions, chopped on an angle
DSC_0048-1
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
DSC_0053-1
DSC_0036-1

Thinly slice the chicken into strips and sprinkle with grill seasoning. (I cut mine into cubes)
DSC_0059-1

Heat a large skillet to screaming hot. Add vegetable oil,
DSC_0057-1
then chicken.
DSC_0061-1
Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic,
DSC_0065-1
peppers,
DSC_0068-1
cabbage mix
DSC_0071-1
and scallions
DSC_0074-1
and stir-fry another 2 minutes. Add plum sauce
DSC_0078-1
to glaze the mixture,
DSC_0082-1
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.
DSC_0083-1

DSC_0086-1

DSC_0091-1

DSC_0095-1