1 Lb. of thin cut chicken breast meat
Grill seasoning (Montreal Chicken or your own combination)
2 Tbspn Canola oil
2 Tbspn fresh minced ginger
4 cloves of garlic, minced
1 red bell pepper, seeded and thinly sliced
1 cup packaged shredded cabbage and carrot mix from produce dept..
3 scallions chopped
1/2 cup plum sauce (chinese food Aisle)
2 cups loosely packed basil
1 Tbspn fish sauce
1/2 head iceberg lettuce, cut into half (to make wraps from)
1/2 English cucumber chopped
Season Chicken slices with seasoning - set aside
Heat a large wok or skillet to Med-High heat, add canola oil, then chicken. Cook chicken.
2 minutes stiring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix, and
scallions and stir fry another two minutes (do not overcook vegetables you want them crisp).
Add plum sauce to glaze the mixture for 1 minute, then add basil and wilt leaves. Add the
fish sauce and turn to coat. Transfer to serving dish
Place spoonfuls of chicken and vegetables into a piece of lettuce, top with cucumber and fold
over to eat like a taco!