Every so often, I make a dish that is exactly perfect and exactly what I am in the mood for at the moment. It is a rare treat when this happens. I wish I could take credit for this recipe, but no go. I found it on Epicurious. The only modification I would make is to let the chicken and pickles marinate overnight. I served with stir-fried bok choi and rice, and minced mint and cilantro over the top.
- 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
- 2 medium carrots, peeled
- 1/2 lb daikon radish, peeled
- 1/2 cup rice vinegar (not seasoned)
- 1/4 cup sugar
- 1 teaspoon salt
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. 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.
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.