Gourmet March 2005
The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.
- Yield: Makes 4 servings
- Active Time: 30 min
- Total Time: 35 min
I used this recipe for the “bold flavors” in my chicken Bánh Mì recipe. I also used this recipe for my pickled carrots and beets. That’s all I got from this recipe
Ingredients
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
Special Equipment
- A Japanese Benriner* or other adjustable-blade slicer; a well-seasoned ridged grill pan
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
Instructions
- Marinate chicken:
- 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:
- 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:
- 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.