Grilled Vietnamese Chicken

Ingredients:

Meat:
1 Pound Boneless Chicken Breasts, cut into 2-3 inch strips
2 Tablespoon Fresh Garlic, minced
3 Tablespoon Shallots, minced
3 Tablespoon Lemongrass, very finely minced
2 Green Onion, chopped
3 Tablespoons Cilantro, finely chopped
1 Tablespoon Brown Sugar
1 Tablespoon Honey
1 Tablespoon Fish Sauce
2 Tablespoon Soy Sauce
1 Teaspoon Fresh Cracked Pepper

1 Carrot & Cucumber (shredded)
1 Fresh Lettuce (shredded)
1/2 Cup Roasted Peanuts, crushed
1/2 Cup Green Onion
1 1/2 Cup Fish Sauce
Chili Paste
Rice Wine Vinegar

Directions:

In a large bowl, add honey, fish sauce, soy sauce and sugar. Mix until the sugar is dissolved. Add the rest of the marinade ingredients to combine. Add chicken and mix to ensure that the meat has been thoroughly covered. Refrigerate for 30-45 minutes.

Pickled Carrots & Cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with Rice Wine Vinegar and pinch of Sugar.

Scallion Oil: In a saute pan, slowly heat 1/4 cup of canola oil. Add 1/2 cup chopped scallions. Cook the scallion on very low heat until they are wilted but still bright green. Approximately 2-3 minutes.

Dipping Sauce: Combine 1/2 cup Fish Sauce, 1/2 cup Sugar, 1/2 cup Fresh Lime Juice, 1/4 cup Warm Water and stir until sugar is dissolved. Add 1 teaspoon Chili Paste. Adjusts amounts to desired to taste.

Remove chicken from the refrigerator 5-10 minutes before grilling to take the chill of the meat. Heat your grill pan to medium high and lightly covered with cooking spray (or prepare outdoor). Grill meat for  approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.

To Assemble: In a bowl or large plate, place the warm grilled meat over lettuce, pickled carrots and cucumbers. Add the Scallion Oil over meat and sprinkle with crushed peanuts. Serve with your preferred amount of Dipping Sauce (Fish Sauce).