| 0.2 | bunch(s) | scallions |
| 0.2 | head | Butter lettuce |
| 3.2 | oz | carrots |
| 1 | lb | Chicken breast |
| 1.5 | oz | cilantro |
| 1.25 | tsp | Cornstarch |
| 0.6 | lb | Daikon/Korean radish |
| 2.5 | clove | garlic |
| 0.18 | oz | Mint |
| 1 | tbsp | olive oil |
| 1 | tsp | pepper, black |
| 1 | tsp | salt |
| 2.5 | tbsp | soy sauce |
| 0.25 | cup | Sweet Chili Sauce |
| 0.31 | lb | tofu |
1. Pound the chicken breasts to an equal thickness.
2. To make the marinade, mix Kosher salt, freshly ground black pepper, soy sauce, garlic (minced), green onion/scallion (chopped), potato/corn starch in a bowl.
3. Put the chicken breasts in a large bowl and add marinade to it (leave some for the tofu). Rub the chicken with the marinade and set aside for 15 minutes.
4. Cut tofu into slices and let them sit in a bowl with the rest of the marinade for about 20 minutes.
5. Cut carrot and daikon into thin sheets first, then cut into matchstick sized strips.
6. Put the Thai chili sauce and chopped cilantro in a small dish.
7. 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. Flip and cover to cook for another 2-3 minutes till the meat is cooked through. If the meat is browning too fast, lower the heat.
8. For the tofu, first fry the tofu in a pan until lightly brown on both sides. Break the tofu into small pieces using the spatula in the pan.
9. Take out the chicken and cut into small cubes.
10. To serve, place the chicken, butter lettuce, julienned vegetables, and herbs on the plate. To eat, lay the lettuce leaf on a platter, then put some of the chicken, julienned carrots and daikon, herbs onto the leaf. Drizzle with sweet chili sauce to eat. Enjoy!