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)
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4 cloves garlic, minced
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1 large red bell pepper, seeded and very thinly sliced
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1 cup packaged shredded cabbage and carrot mix (I only got cabbage mix)
3 scallions, chopped on an angle
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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
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Thinly slice the chicken into strips and sprinkle with grill seasoning. (I cut mine into cubes)
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Heat a large skillet to screaming hot. Add vegetable oil,
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then chicken.
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Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic,
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peppers,
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cabbage mix
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and scallions
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and stir-fry another 2 minutes. Add plum sauce
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to glaze the mixture,
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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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2 thoughts on “Thai Glazed Chicken Lettuce Wraps

  1. Jamie these look so good! I do believe that your photo skills get better and better along with with your cooking! I have to get that red pot!

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