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Makes 4 servings
For the pickled vegetables
¼ cup rice wine vinegar
2 tablespoons honey
½ teaspoon salt
1 small daikon radish, peeled, blade C
1 medium carrot, peeled, blade C
1 medium cucumber, blade C
For the chicken
1 tablespoon extra-virgin olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon lime juice
1 teaspoon honey
3/4 to 1 pound boneless chicken breast, cut into strips
For the Sriracha yogurt
1/3 cup plain nonfat Greek yogurt
1 tablespoon Sriracha or other hot sauce
For the sandwiches
2 large red bell peppers
1/3 cup fresh cilantro leaves
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