Another impressive but super simple dish. With the herb salad rolls and a salad or some soup this makes a great light dinner.
For Chicken:
2 cloves garlic, minced
3 tablespoons of sugar
1 1/2 tablespoons Fish Sauce or Tamari Soy Sauce
1 1/2 tablespoons vagetable 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 into 1/4 inch slices
For Pickle:
2 medium carrots
1/2 lb daikon radish peeled
1/2 cup non-seasoned rice vinegar (if you only have seasoned it’s not the end of the world)
1/4 cup sugar
1 teaspoon salt
Marinate Chicken:
Whick together garlic, sugar, fish or soy sauce, oil, lime juice and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat. Let sit in fridge for at least 15 minutes.
Make Pickle while chicken is getting all yummy:
Cut carrots and radish into thin matchsticks. Whisk together vinegar, sugar and salt in bowl until sugar is dissolved then add veggies and toss to coat. Let stand until wilted, about 15 minutes.
Grill Chicken:
If you have a grill pan, I am jealous and will be coming to ‘borrow’ it soon 
If not use whatever sort of pan, cast iron works great but a regular big saute pan works too. Cook marinated chicken until cooked through.
Serve chicken and pickle with:
Boston lettuce leaves, fresh mint, basil and cilantro. This is really good with the spicy peanut sauce or just Sriracha. You eat the chicken wrapped in a leaf of lettuce with a little bit of the pickled veggies and fresh herbs with your hands.