Chicken Banh-Mi Tacos with Pickled Veggies and Chili Mayo
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Chicken Banh-Mi Tacos with Pickled Veggies and Chili Mayo

  • Servings: 4
  • Prep Time: 20 MINS
  • Cook Time: 10 MINS

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Directions

Step one
Whisk together soy sauce, fish sauce, 1 tablespoon honey, garlic, ginger, lime zest and juice in medium bowl. Slice chicken breasts into 1/2-inch strips and add to bowl, tossing to coat. Cover and refrigerate 1 hour.
Step two
Combine rice vinegar, 2 teaspoons honey and salt in medium bowl. Add carrots, radishes and jalapen~o and toss to combine. Cover and refrigerate until ready to serve. Whisk together mayonnaise, sour cream and sriracha to taste. Cover and refrigerate until ready to serve.
Step three
Preheat grill pan over medium-high heat and brush with olive oil. Remove chicken from marinade and grill 3 to 5 minutes per side, until grill marks appear and chicken is cooked through to internal temperature of 170°F. Work in batches if necessary to avoid crowding pan.
Step four
To serve, layer 2-3 pieces of chicken in tortillas with pickled vegetables and chili mayo. Top with scallions, cilantro and sesame seeds and serve with lime wedges.

Ingredients

1 1/12 lbs. RANGER® Free Range Boneless Skinless Chicken Breasts
1 tbsp. soy sauce
1 tbsp. fish sauce
1 tbsp. honey plus 2 tsp.
2 cloves garlic, minced
1 1-inch knob ginger, peeled and minced
  Zest and juice of 1 lime
1/4 cup seasoned rice vinegar
1/2 tbsp. Kosher salt
2 large carrots, cut into matchsticks
radishes, thinly sliced
jalapen~o pepper, thinly sliced
1/2 cup mayonnaise
1/4 cup sour cream
1-2 tbsp. Sriracha
8 small flour tortillas, grilled for serving
scallions, thinly sliced for serving
lime, cut into wedges for serving
  Fresh cilantro for serving
  Toasted sesame seeds for serving

Directions

Step one
Whisk together soy sauce, fish sauce, 1 tablespoon honey, garlic, ginger, lime zest and juice in medium bowl. Slice chicken breasts into 1/2-inch strips and add to bowl, tossing to coat. Cover and refrigerate 1 hour.
Step two
Combine rice vinegar, 2 teaspoons honey and salt in medium bowl. Add carrots, radishes and jalapen~o and toss to combine. Cover and refrigerate until ready to serve. Whisk together mayonnaise, sour cream and sriracha to taste. Cover and refrigerate until ready to serve.
Step three
Preheat grill pan over medium-high heat and brush with olive oil. Remove chicken from marinade and grill 3 to 5 minutes per side, until grill marks appear and chicken is cooked through to internal temperature of 170°F. Work in batches if necessary to avoid crowding pan.
Step four
To serve, layer 2-3 pieces of chicken in tortillas with pickled vegetables and chili mayo. Top with scallions, cilantro and sesame seeds and serve with lime wedges.