Thai Lettuce Wraps

INGREDIENTS

1 lb chicken tenders, sliced thin

2 tablespoons vegetable oil

2 tablespoons fresh ginger, minced

4 garlic cloves, minced

1 red bell pepper, seeded and sliced thin

1 cup shredded cabbage and carrot coleslaw mix (coleslaw mix without dressing)

3 green onions, sliced at an angle

1⁄2 cup plum sauce

2 cups fresh basil leaves

1 tablespoon fish sauce

1⁄2 head iceberg lettuce, halved again

1⁄2seedless cucumber, chopped

DIRECTIONS

Heat a large skillet over high until hot.

Add the vegetable oil, then the chicken.

Cook for two minutes stirring constantly.

Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.

Stir-fry another two minutes.

Add the plum sauce and toos for one minute, then add the basil.

Drizzle in fish sauce and turn to coat evenly.

Pour into a bowl.

Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.

Sprinkle cucumber over it and fold to eat like a taco.

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