Categories: Asian

Ingredients

• 1 lb. chicken breasts, trimmed
• 2 tbsp. thinly sliced fresh ginger
• 2 garlic cloves, smashed
• 2 tbsp. toasted dark sesame oil
• 2 tbsp. tamari
• 2 tbsp. Chinese black vinegar or balsamic vinegar
• 2 tsp Chinese chili oil
• 2 tsp ground Sichuan peppercorns
• 2 tsp sugar
• 12 leaves Boston lettuce
• 1 English cucumber, cut into matchsticks
• 1/2 cup carrot and/or radish matchsticks
• 1/2 cup thinly sliced scallions
• 2 tbsp. toasted sesame seeds

Directions

1. Place chicken, ginger, and garlic in a large saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to a simmer and cook until cooked through, 10-12 minutes. Transfer the chicken to a clean cutting board (discard ginger and garlic); let cool for 5 minutes.

2. Meanwhile, whisk sesame oil, tamari, vinegar, chili oil, peppercorns and sugar in a medium bowl.

3. Shred chicken and stir into the sauce. Let stand for 5 minutes. Serve in lettuce leaves topped with cucumber, carrots (and/or radish), scallions and sesame seeds.

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