1) 6 scallions, thinly sliced divided
2) 1 large clove garlic pressed
3) 3 tbsp fish sauce
4) 1 tbsp canola oil
5) 2 tsp honey
6) paper
7) 1 lime
8) 6 boneless skinless chicken breast halves
9) 11 small radishes
10) 2 mini seedless cucumbers
11) 12 mini rolls split and grilled
12) hoisin Sriracha and cilontro for serving
METHOD :-
1) Transfer 2/3 sliced scallions blender along with garlic sauce oil honey and 2 teaspoon coarsely ground pepper zest lime into blender
Then puree, transfer to Bowl pound thickest part of chicken breast to 1/2 inch thick add to marinade and toss to coat. Refrigerate at least 30 minutes or up to 2 hours .
2) heat grill to medium remove chicken from marinade and grill covered until just cooked through 4 to 6 minutes per side transfer to cutting board and let rest 5 minutes before slicing
3) meanwhile very thinly slice radishes and cucumbers. Toss with juice of lime then fold in remaining 113 of scallions . Spraed rolls with hoisin and Sriracha if using. Top with chicken radish salad and cilantro if using
