Thinly slice the chicken into strips and sprinkle with grill seasoning.
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.
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (357g)|
|Recipe Makes: 4|
|Calories from Fat: 61 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 65mg||20 %|
|Sodium 643.8mg||22 %|
|Potassium 783.6mg||21 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 23.8g|
|Protein 28.9g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 285
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