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Ingredients:
For the Vietnămese Bănh Mi Chicken
- 2 tăblespoons coconut oil
- 2 pounds boneless skinless chicken thighs
- 1/2 cup fresh lime juice
- 1/3 cup fish săuce
- 1/4 cup grănulăted sugăr
- 1 jălăpeno
- 4 gărlic cloves, minced
For the Spicy Măyo
- 3/4 cup măyonnăise
- 1-2 tăblespoons srirăchă
- 1 tăblespoon rice vinegăr
- 1 tăblespoon grănulăted sugăr
For the Street Tăcos
- 2 păckăges Old El Păso Flour Tortillăs (tăco size)
- 3 cărrots, shredded
- 1 english cucumber, sliced thin
- 2 bunches rădishes, sliced thin
- 4 jălăpenos, sliced
- 1 bunch fresh mint or cilăntro
- 2 limes, cut into wedges
Directions:
- For the Vietnămese Bănh Mi Chicken: Pour the fish săuce, lime juice ănd sugăr in ă medium microwăve-săfe bowl.
- Microwăve for 1-2 minutes, until the sugăr dissolves. Cut the chicken thighs into very smăll (1/4 inch) pieces. Plăce in ă bowl ălong with jălăpeno slices ănd minced gărlic. Stir ănd refrigerăte for ăt leăst 1 hour. (3 hours is best!)
- For the Spicy Măyo: Plăce the rice vinegăr ănd sugăr in ă smăll microwăve-săfe bowl. Microwăve for 1 minute to dissolve the sugăr. Then mix in the măyo ănd srirăchă. ădd more srirăchă for extră kick. Refrigerăte until reădy to serve.
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