Try as you might, you probably won't be able to wrap your mind around the multitude of flavors in these crisp little bundles. Ginger mixed with sweet chili sauce, and a Fresno chile bringing the heat, coats the chicken. Sugar snaps, radish, and water chestnuts provide a fresh, mouth-watering crunch. All this goodness is melded into a hand-held bundle of healthy eating. Mind. Blown.
Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes. Flip chicken and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a plate. Rest 5 minutes. Reserve pan; no need to wipe clean. While chicken bakes, prepare ingredients.
Start Preparing the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate. Separate leaves of lettuce for cups. Stem and slice Fresno chile into thin rounds. Discard seeds if you prefer less spice.
Finish Preparing the Ingredients
Remove strings from sugar snap peas and thinly slice on an angle. Trim radishes, halve, and slice into thin half-moons. Slice water chestnuts into ¼" sticks.
Make the Slaw
In a medium mixing bowl, combine sugar snap peas, radishes, and water chestnuts with 2 Tbsp. olive oil. Season with ½ tsp. salt and ¼ tsp. pepper.
Slice and Sauce the Chicken
Once rested, cut chicken into ¼" slices. In pan used to cook chicken, carefully stir sweet chili sauce, seasoned rice vinegar, white portions of green onion, and ginger until combined. Residual heat will warm sauce; no need to return to heat. Return chicken and any accumulated juices to pan and flip chicken to cover with sauce.
Plate the Dish
Place a lettuce cup on work surface (or layer two leaves for extra crunch and structural support). Fill with a few chicken slices and top with slaw. Garnish with green portions of green onions and Fresno rounds (to taste).