Vietnamese Chicken Lettuce Wraps w/Fresh Pickles

Gooooooood. Here’s a hint – serve with Spicy Peanut Sauce.

For chicken:
2 garlic cloves, minced
3 tablespoons sugar
1 1/2 tablespoons tamari
1 1/2 tablespoons vegetable oil
2 tablespoons fresh lime juice (about 1 medium lime’s worth)
1 1/2 teaspoons chili oil or chili sauce
2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices

For pickles
2 medium carrots, peeled
1/2 lb daikon radish, peeled
1/2 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt

8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; any Asian hot chile sauce

Marinate chicken:
Whisk together garlic, sugar, tamari, vegetable oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate at least 15 minutes.

Make pickles while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long). Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.

Grill chicken:
Cook chicken in batches. First, sear chicken in one pan, then transfer to another, sauce and all, and simmer on medium heat, covered, from 10 – 15 minutes (depending on how thick chicken strips are). Keep chicken warm. Serve with pickle and accompaniments – wrap a lettuce leaf around the mess and scarf as delicately as you can.

Makes 4 servings.

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