Peanut-Sesame Chicken Lettuce Cups

Make quick pickles: In a medium bowl, toss together all ingredients until well combined. Set aside.

In a medium skillet over medium heat, heat oil, ginger, garlic, red pepper flakes, green onion, 1/2 teaspoon salt, and sesame seeds. Cook, stirring, until fragrant and garlic and sesame seeds are golden, 3 to 4 minutes. Transfer oil mixture into a large bowl and set aside.

Return skillet to medium heat. Add chicken and season with 1/2 teaspoon salt. Cover skillet with lid, and cook chicken 10 minutes per side, until internal temperature reaches 165°.

Meanwhile, make peanut sauce: Whisk peanut butter, 2 tablespoons quick-pickle juice, and cold water into bowl with oil-ginger mixture.

Transfer chicken to bowl with peanut sauce and shred using two forks. Toss chicken in sauce until evenly coated.

Serve chicken in lettuce cups and garnish with more green onions, quick pickles, sesame seeds, peanuts, and lime.