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

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.