Ingredients
2
medium green onions, chopped
1/4
cup soy sauce
1
teaspoon sambal oelek chili garlic sauce
1
teaspoon Sriracha sauce
1
tablespoon packed brown sugar
2
tablespoons fresh lime juice
1
lb boneless skinless chicken thighs, cut into strips
1/3
cup mayonnaise
1 1/2
teaspoons Sriracha sauce
1
teaspoon fresh lime juice
1/2
package (3 oz) ramen noodle soup mix (any flavor)
8
Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
2
medium jalapeño chiles, seeded, cut into thin strips
3/4
cup fresh Thai basil leaves
1
lime, cut into wedges
Preparation
In 1-gallon resealable food-storage plastic bag, mix chicken and marinade ingredients. Seal bag. Refrigerate 30 minutes.
Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Place chicken in skillet. Cook 6 to 8 minutes or until browned on both sides and chicken is no longer pink in center.
Meanwhile, in small bowl, mix Sriracha mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packing for another use.)
Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.
