Vietnamese Sticky Chicken Lettuce Wraps

• For chicken:
• 2 garlic cloves, minced
• 3 Tbs sugar
• 1 1/2 Tbs Asian fish sauce
• 1 1/2 Tbs vege oil
• 1 Tbs lime juice
• 1 1/2 tsp Sriracha
• 1 1/2 lb boneless/skinless chicken breasts
• For vegies:
• 2 med carrots, peeled
• 1/2 lb daikon radish, peeled or use cucumber
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1 tsp salt
• For rice:3/4 cup coconut milk (lo fat)
• 1/4 cup water
• 1/4 tsp salt

1. Mix all ingredients for chicken marinade and stir/whisk til sugar dissolved.
2. Cut chicken breasts crosswise into 1/4 inch strips
3. and marinate 15 min.
4. Cut carrots and cucumber into 1/8 inch thick matchsticks, 2 inches long. Place in vin/sugar
5. mixture and let stand 15 min.
6. Add 1/2 cup long grain white rice to coconut milk mixture, cover and decrease heat to med-low.Cook 15 min or until liquid absorbed. Let stand 5 min.
7. Cook chicken in grill pan til cooked through.
8. For wraps use butter lettuce (or other). Can add fresh basil, mint, cilantro.

chicken, garlic, sugar, fish sauce, vege oil, lime juice, sriracha, chicken breasts, carrots, daikon radish, rice vinegar, sugar, salt, coconut milk, water, salt

Taken from www.epicurious.com/recipes/member/views/vietnamese-sticky-chicken-lettuce-wraps-51554791 (may not work)