Sichuan Chicken Lettuce Wraps

Place chicken, ginger and garlic in a large saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to a simmer and cook until an instant-read thermometer inserted in the thickest part of the chicken reaches 160 degrees F, 10 to 12 minutes. Transfer the chicken to a clean cutting board (discard ginger and garlic); let cool for 5 minutes.

Meanwhile, whisk sesame oil, tamari, vinegar, chili oil, peppercorns and sugar in a medium bowl.

Shred the chicken and stir into the sauce. Let stand for 5 minutes. Serve in lettuce leaves topped with cucumber, carrot (and/or radish), scallions and sesame seeds.