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