Thai Chicken Lettuce Wraps

Instructions

1. Gather all the ingredients.
2. Pound the chicken breast to an equal thickness.
3. Put the chicken breast in a large bowl and add all the marinade ingredients to the bowl. Rub the chicken with the marinade and set aside for 15 minutes.
4. Using a julienne slicer, cut carrot and daikon into matchstick sized strips. If you don't have a julienne slicer, cut into thin sheets first, then cut into matchstick sized strips.
5. Coarsely chop the peanuts with a knife or grind them in a mortar and pestle. Put the Thai chili sauce and chopped cilantro in a small dish.
6. Heat the oil in a large grill pan (or regular frying pan). When the pan is hot, place the chicken into the pan without adding marinade (To brown the meat nicely, we do not add any liquid). Cover and cook the chicken on medium-high heat for 2-3 minutes, until golden brown on the bottom.
7. Flip and cover to cook for another 2-3 minutes until the meat is cooked through. If the meat is browning too fast, lower the heat.
8. Take out the chicken and cut it into small cubes.
9. To serve, place the chicken, butter lettuce, julienned vegetables, peanuts, and herbs on the plate. To eat, lay the lettuce leaves on a platter, then put some of the chicken, julienned carrots and daikon, herbs onto the leaves. Sprinkle with the peanuts and drizzle with sweet chili sauce to eat. Enjoy!
10. You can store the leftovers in an airtight container and refrigerate for 3 days or in the freezer for a month.