4-6piecesof lettuce(such as butter, Boston, iceberg, or curly lettuce)
1tablespoonminced fresh ginger
1/2red pepper, diced
1spicy yellow chilli pepper, sliced thinly
1scallion, cut into 1/4 inch pieces
Marinade for Chicken:
Sauce for Drizzling:
1teaspoonchile garlic sauce(I used Lee Kum Kee brand which can be found in the Asian section of most supermarkets)
Mix together the marinade ingredients and marinade the chicken for one hour.
Prepare sauce by whisking all the ingredients together. Set aside.
Rinse lettuce and pat dry with paper towels.
Heat the vegetable oil over medium-high heat and fry the ginger for 30 seconds.
Toss in the chicken and stir-fry for 5 minutes or until cooked through. Toss in the red and yellow peppers and the cucumbers and stir for 5 minutes until tender. Throw in the scallions and cook for 2 minutes. Remove from heat.
Arrange each piece of lettuce on its own plate and spoon the chicken mixture onto the lettuce. Drizzle the sauce on top. Fold in the sides of the lettuce and roll.