For the Vietnamese Banh Mi Chicken
- 2 tablespoons coconut oil
- 2 pounds boneless skinless chicken thighs
- 1/2 cup fresh lime juice
- 1/3 cup fish sauce
- 1/4 cup granulated sugar
- 1 jalapeno
- 4 garlic cloves, minced
- 3/4 cup mayonnaise
- 1-2 tablespoons sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 2 packages Old El Paso Flour Tortillas (taco size)
- 3 carrots, shredded
- 1 english cucumber, sliced thin
- 2 bunches radishes, sliced thin
- 4 jalapenos, sliced
- 1 bunch fresh mint or cilantro
- 2 limes, cut into wedges
- For the Vietnamese Banh Mi Chicken: Pour the fish sauce, lime juice and sugar in a medium microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cut the chicken thighs into very small (1/4 inch) pieces. Place in a bowl along with jalapeno slices and minced garlic. Stir and refrigerate for at least 1 hour. (3 hours is best!)
- For the Spicy Mayo: Place the rice vinegar and sugar in a small microwave-safe bowl. Microwave for 1 minute to dissolve the sugar. Then mix in the mayo and sriracha. Add more sriracha for extra kick. Refrigerate until ready to serve.
- Prep all the veggies. Once the chicken has marinated, drain off the marinade. Then heat a large skillet to medium-high heat. Once hot, add 1 tablespoon coconut oil to the skillet. Then add half the chicken to the skillet. Sear for 4-5 minutes, stirring to caramelize on all sides. Remove and repeat with the remaining chicken.
- To Serve: Place a scoop of chicken in Old El Paso flour tortillas. Top with shredded carrots, cucumber slices, radishes, fresh mint leaves and jalapeno slices. Drizzle with spicy mayo and serve with fresh lime wedges.
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