Believe it or not, this recipe is adapted from a Rachel Ray 30 Minute Meals recipe. I first made it several years ago when my sister, Maggie, and I hosted a Wagamama Christmas party (Wagamama is a noodle bar chain based in Europe). Rachel calls for sliced deli chicken breast in her recipe – which you could certainly use and it might be healthier – but we happened to have left over fried chicken from a dinner the night before so I substituted it. Not surprisingly, the fried chicken added a lot to the recipe – partly because it is tastier and partly because of the extra crunch. In any case, I’ve been making this recipe ever since with fried chicken tenders from the deli section. Its quick, easy and very tasty.
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 3 or 4 scallions, chopped
- 1 large red bell pepper, thinly sliced
- 1 7 ounce bag cole slaw mix (preferably shredded cabbage and carrots)
- 1 package deli chicken tenders
- 1 8 ounce jar plum sauce
- 2 tablespoons fish sauce
- 1 cup fresh basil, roughly chopped
- 1 head iceberg lettuce
- 1 english cucumber, sliced
In a large skillet, add oil and turn to medium high. Add garlic and ginger and saute until fragrant. Add scallions, peppers and cole slaw and saute for about another 2 minutes (you dont want to cook to wilt the cabbage too much). Then add chicken, plum sauce, fish sauce and basil. Mix everything together until everything is warmed through and basil is wilted. Arrange on a large try and top with cucumber slices. Serve with iceberg lettuce to use as cups. I like to serve soy sauce and sriracha on the side for people to add as they like.