- 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
- 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
- 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.
- 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.
- 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.