Active Time

　　30 min

　　Total Time

　　35 min

　　The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.

　　

Ingredients

Makes 4 servings

　　

For chicken

2 garlic cloves, minced

　　3 tablespoons sugar

　　1 1/2 tablespoons Asian fish sauce

　　1 1/2 tablespoons vegetable oil

　　1 tablespoon fresh lime juice

　　1 1/2 teaspoons Sriracha or other Asian hot chile sauce

　　1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices

　　

For pickle

2 medium carrots, peeled

　　1/2 lb daikon radish, peeled

　　1/2 cup rice vinegar (not seasoned)

　　1/4 cup sugar

　　1 teaspoon salt

　　Accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce

　　

Special Equipment

a Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan

　　

Marinate chicken:

Step 1

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

　　

Make pickle while chicken marinates:

Step 2

Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. 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:

Step 3

Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.

　　

Step 4

*Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).