Ingredients:
1 lb chicken tenders, sliced thin
2 tablespoons vegetable oil
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1 red bell peppers, 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
1/2 seedless 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.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.