Directions

1. 1

   Place the chicken breast on a cutting board and cover it with plastic wrap. Using a meat mallet, pound the chicken evenly until it reaches a uniform thickness of approximately ½ inch throughout. This ensures even cooking.

2. 2

   In a large bowl, combine the minced garlic, soy sauce, corn starch, and a pinch of black pepper and salt to create the marinade. Place the pounded chicken breast in the bowl and rub the marinade all over the meat. Let it sit for 15 minutes at room temperature to absorb the flavors.

3. 3

   While the chicken marinates, prepare the vegetables. Using a julienne slicer, cut the carrot and daikon radish into thin matchstick-sized strips. If you don't have a julienne slicer, slice the vegetables into thin sheets first, then cut those sheets into matchstick strips. Set aside. Wash the butter lettuce leaves and pat dry.

4. 4

   Heat the olive oil in a large grill pan or skillet over medium-high heat. Once the pan is hot, remove the chicken from the marinade and place it in the dry pan (discard the marinade liquid). Do not add any liquid to the pan to ensure proper browning.

5. 5

   Cover the pan and cook the chicken for 2–3 minutes until the bottom is golden brown. Flip the chicken, cover again, and cook for another 2–3 minutes until the internal temperature reaches 165°F. If the meat is browning too quickly, reduce the heat to medium.

6. 6

   Transfer the cooked chicken to a cutting board and let cool slightly, then cut into small cubes.

7. 7

   In a small serving bowl, combine the Thai sweet chili sauce with the fresh cilantro.

8. 8

   To serve, arrange the butter lettuce leaves, diced chicken, julienned carrot and daikon, fresh mint, scallion, and cilantro sauce on a serving platter. To eat, place a lettuce leaf on a plate, add some of the diced chicken, vegetables, and fresh herbs to the center, then drizzle with the cilantro-chili sauce.