2 garlic cloves, minced

3 tablespoons sugar

1 1/2 tablespoons Asian fish sauce

1 1/2 tablespoons vegetable oil

1 tablespoon fresh lime juice

1 1/2 teaspoons Sriracha or other Asian hot chile sauce

2  chicken breasts, skin and bone removed, cut crosswise into 1/4-inch-thick slices

2 medium carrots, peeled

2 daikon radish, peeled

1/2 cup rice vinegar (not seasoned)

1/4 cup sugar

1 teaspoon salt

Marinate chicken:
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.

Make pickle while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.

Grill chicken:
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.

Marinade:

2 garlic cloves, minced

3 tablespoons sugar

1 1/2 tablespoons Asian fish sauce

1 1/2 tablespoons vegetable oil

1 tablespoon fresh lime juice

1 1/2 teaspoons Sriracha or other Asian hot chile sauce

2  chicken breasts, skin and bone removed, cut crosswise into 1/4-inch-thick slices

Pickle:

2 medium carrots, peeled

2 daikon radish, peeled

1/2 cup rice vinegar (not seasoned)

1/4 cup sugar

1 teaspoon salt

Marinate chicken:
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.

Make pickle while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.

Grill chicken:
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.