This post is sponsored by Rhodes Bake-N-Serv.

I'm so excited to work with Rhodes again to bring you this wonderful recipe for lemongrass chicken banh mi sliders. And they are made with Rhodes Warm & Serve Artisan French Rolls found in the freezer section at Walmart and Publix. They make them so easy to make and super tasty too!

Banh mi sliders are just little mini banh mis! The lemongrass chicken is super flavorful and just like how my Vietnamese mom makes it! I can't wait for you to try this!

What is a banh mi?

Did you know that banh mi translates to bread in Vietnamese? I see the words banh mi sandwich on menus all the time and it makes me chuckle out loud. Because they are literally saying bread sandwich. Doesn't that make you laugh too?

Banh mi is usually a baguette with Vietnamese cold cuts along with a butter mayo or even a pâté spread along with sliced cucumber, picked vegetables, cilantro, and sliced jalapeño on top.

What is a banh mi slider?

A banh mi slider is just a mini version of a banh mi (sandwich haha) and to make this recipe super easy, I'm using Rhodes Warm & Serve Artisan French Rolls. They warm up in the oven so quickly and they are the perfect rolls to make banh mi sliders.

We can talk about how much I love bread until the cows come home. But I do need to tell you how obsessed I am with these Rhodes Warm & Serve Artisan French Rolls. They are sooo good!

You can find these Rhodes Warm & Serve Rolls in the freezer section at Walmart and Publix.

They heat up in the oven fairly and on the back of the bag it says if you like softer tops on the rolls, then you want to brush on melted butter. You definitely want to do that for this recipe!

How to make chicken banh mi sliders

First, you're making the quick pickled carrots and daikon and putting it in the refrigerator. I'm excited to say that these is my Mom's recipe and it's EASY to make!

Prep the chicken and then add the marinade ingredients: garlic, oyster sauce, sesame oil, lemongrass, salt, and pepper. Mix together to make sure the chicken is completely covered and set aside for 10 to 15 minutes.

Heat up the skillet and then cook the chicken on each side for 5 to 7 minutes.

After you get a nice sear on both sides, I put the pan in the oven for a few minutes to ensure the chicken is cooked all the way through. You may need to have it stay in the oven longer if your chicken thighs are pretty thick.

Now it's time for those buttered rolls to go into the oven.

Always let meat rest before cutting. I usually let it rest 6 to 10 minutes.

Now set up your banh mi slider making station. So it's easy to assemble.

Once they come out of the oven, I let them cool for a few minutes and then slice them in half but not all the way!

Assemble these little chicken banh mi sliders and enjoy! I couldn't stop eating these little sliders and then I had the leftovers the next day!

I know your family and friends will enjoy these little banh mi slideers!

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Chicken Banh Mi Sliders

Servings 6 mini sandwiches

Ingredients

Quick Pickled Carrots and Daikon

• 2 Tablespoons distilled white vinegar
• 1/4 cup water
• 1 teaspoons sugar
• 1 pinch salt
• 1/2 cup carrots cut into matchsticks
• 1/2 cup daikon radish cut into matchsticks

Chicken Banh Mi Sliders

• 8 Rhodes Warm & Serve Artisan French Rolls
• 2 Tablespoons melted butter
• 1.25 pounds boneless, skinless chicken thighs
• 4 cloves garlic peeled and minced
• 1/4 cup oyster sauce
• 2 teaspoons sesame oil
• 1 Tablespoon fresh or frozen lemongrass chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• grape seed or canola oil
• cilantro
• 1/2 cucumber sliced thin
• 1/2 jalapeño sliced thin
• mayo

Instructions

Quick Pickled Carrots and Daikon

• Combine vinegar, water, sugar and salt in a medium-sized mixing bowl and mix until the sugar and salt has dissolved. Add carrots and daikon and cover and set aside in the refrigerator for at least 2 hours.
• Heat oven to 375° F.
• Trim fat off chicken thighs. Use a fork to poke holes on each side of each piece of chicken thigh. Add to a small shallow dish.
• Add garlic, oyster sauce, sesame oil, lemongrass, salt, and pepper on top of chicken. Mix thoroughly. Allow chicken to marinate for 10 to 15 minutes.
• Add 2 teaspoons oil to a nonstick skillet and heat for 3 to 4 minutes. Cook chicken on medium high for 5 to 7 minutes on each side.
• Place pan with chicken in the oven for 4 to 6 minutes. Remove the chicken from the oven and the pan and place on a clean plate. Allow the chicken to rest for 6 to 8 minutes before cutting into it.
• Lower oven to 350 degrees. Brush melted butter on the top of each Rhodes Warm & Serve Artisan French Rolls and bake as directed on packaging.
• Remove from oven, allow to cool for at least 5 to 10 minutes.
• Assemble the banh mi sliders. Cut each French roll in half and spread mayo on the bottom. Add chicken, then layer with pickled carrot and daikon, cucumber, cilantro and jalapeno. Serve immediately.

Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Lemongrass Chicken Banh Mi Sliders appeared first on The Little Kitchen.

Growing up Vietnamese-American in the United States, my Mom always cooked Vietnamese food for us. I have fond memories sitting around the table and with all of the ingredients spread out and each member of my family rolling their own spring rolls.

Vietnamese spring rolls need to be served immediately so you'd roll one and eat it and then roll the next one and repeat.

If you're looking for the fried ones, I also share my Mom's recipe for Vietnamese egg rolls!

Make this recipe for Vietnamese spring rolls for your family and friends and they will be wowed! I know you'll love them and make them over and over again!

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Vietnamese Spring Rolls

Servings 10 spring rolls

Ingredients

• 5 ounces rice vermicelli noodles
• 30 to 40 large shrimp more if smaller
• Boston or red leaf lettuce
• fresh cilantro
• fresh Thai basil
• cucumber cut into wedges (optional)
• 1/2 cup creamy peanut butter
• 2 Tablespoons hoisin sauce
• 1 splash fish sauce optional
• 1 garlic clove peeled and minced
• 1 teaspoon granulated sugar
• 2/3 cup water
• chopped peanuts for garnish
• 10 to 12 sheets of rice paper 8 to 8.5-inch in diameter

Instructions

• Bring a large pot of water to a boil. Cook rice noodles according to package instructions.
• Drain noodles in a colander and rinse with cold water for at least a minute. Noodles should not be sticky. Set aside and allow the noodles to dry.
• Making the peanut dipping sauce. Add peanut butter, hoisin sauce and fish sauce to a small mixing bowl and mix together. Add minced garlic and sugar to the bowl and mix again. Add water 1/3 cup at a time and whisk thoroughly. Sauce will appear curdled at first, keep whisking and you’ll have a smooth sauce.
• Rinse the pot out and add new water. Add salt and bring to a boil again. Add shrimp and boil for 2 to 3 minutes and longer if you’re using frozen shrimp. Drain and rinse with cold water. (If shrimp is not peeled, peel the shrimp after it has cooled.)
• Prep the cucumber and other veggies. If you’re using large shrimp, cut them in half lengthwise.
• To wrap the spring rolls, you want to have a nice smooth round plate (you can use two if you’d like to roll more than one at a time). Place warm water in a rice paper holder or in a large bowl. Dip one rice paper roll in the water but don’t let it soak in it. Make sure the whole paper is wet.
• Place on your plate and add shrimp on the back third of the rice paper (further away from you). On the front third (closer to you), add lettuce, cucumber, cilantro and Thai basil. 
• Fold the sides of the rice paper into towards the filling. Then roll from the lettuce side in, tightly rolling up and you’ll notice that the shrimp is facing out on the rice paper.
• Spring rolls need to be served immediately.

The post Vietnamese Spring Rolls with Peanut Sauce appeared first on The Little Kitchen.

This post is sponsored by Best Food Facts.

I love making dumplings! I even taught a workshop near me recently and had so much fun with it. I taught my students how to make these Chinese potstickers! I have been wanting to make a vegetarian or vegan dumplings recipe for a while for friends…so I'm so excited to share these vegetarian dumplings with you!

I grew up eating soy as a child and as an adult, I do have a lot of soy in my diet. From soy milk to tofu and soy sauce, it's in my regular cooking. I had an awesome opportunity to work with Best Food Facts and…

I flew to Maryland recently and I got to tour Lazy Day Farms and tour the crush facility at Perdue. I learned so much and I'm excited to share some of what I learned with you!

Are soybeans sustainable?

We visited Layton Farms which is a third generation family farm. They have about 1300 acres of land and they grow corn, soybean and wheat. I learned from them that soybeans are sustainable. Why are soybeans sustainable? Because they don't require nitrogen or fertilization. Soybeans are legumes, so they produce their own nitrogen.

Another reason soybeans are sustainable is every part of the soybean is used. Once it leaves the farm, depending on the use for the soybean, it's taken to a crush facility and parts of it become feed for chickens and other livestock. Oil is extracted from the soybean to make vegetable oil too! Every part of the soybean is used in some way.

I loved touring the farm and the Perdue crush facility. You can feel enthusiasm and passion from the farmers to the facility employees. They know their stuff and they care about their job.

If you ever get the opportunity to visit a farm or a processing facility so you can see where your food comes from, I highly recommend it. I have a deep appreciation for farmers in our country!

Is soy good for you?

We actually got to meet with Dr. Julie Garden-Robinson, a food and nutrition specialist and she answered our questions about soy and soy milk.  Guess what? Soy is healthy for you! Soy and soy foods are rich in nutrients and protein. They also provide fiber, calcium and iron. It's considered heart healthy because it doesn't contain trans fats and includes essential fatty acids.

I also learned that soy doesn't cause breast cancer as we have often been told. And both men and women can eat soy as part of a healthy diet. For a long time, we heard about phytoestrogen in soy. They are actually plant estrogens. Plant estrogens are different than human hormones. Interesting, right?

More places you can learn about soy:

Best Food Facts
Soy Connection

Now let's get to the recipe. These vegetarian or vegan dumplings have tofu in them so they are little tofu dumplings! There are also some fresh vegetables in them, which make them even better!

Vegetarian Dumplings Ingredients

• 8 ounces firm tofu
• 4 green onions, sliced thin
• 1 cup chopped cabbage (chopped small)
• 1/2 cup grated carrots (peeled first)
• 1 Tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• salt and pepper
• 1 Tablespoon minced fresh ginger
• 4 garlic cloves, peeled and minced
• Dipping sauce
• 1 teaspoon minced fresh ginger
• 1 green onion, sliced thin
• vegetable or grape seed oil
• 1 package round dumpling or gyoza wrappers

How to Make Vegetarian Dumplings

I love eating and cooking with tofu. I know a lot of people are overwhelmed with the thought of cooking with it and there's no reason to be!

First, you want to remove some of the moisture from the tofu. I don't have a tofu press so I just put the tofu on a plate and I put another plate on top. Put something heavy on the plate, I just use two 15 ounce cans. Set the tofu aside while you're prepping the rest of your vegetarian dumplings.

How to make the Vegan Dumplings Filling

Slice the green onions thin.

I cut up the cabbage small.

Shred the carrots with a grater. Make sure to peel them first.

I cut up additional green onions for the dipping sauce. As well as mince some ginger.

I mince the garlic and the ginger for the dumpling filling.

Mix them together and add some oil to it. Set it aside.

Crumble the tofu by hand into a mixing bowl.

Then, add the green onions, carrots and green onions.

Mix together and then add soy sauce, rice vinegar, sesame oil, salt and pepper. Mix together thoroughly.

Next, add oil to a nonstick skillet and heat up for 3 minutes. Then add the tofu mixture.

Cook the mixture for 5 to 6 minutes and then move the mixture to the sides of the pan.

Add the garlic and ginger mixture you made earlier.

Use your rubber spatula to press down on the garlic-ginger mixture. Cook for 90 seconds.

Then, mix the garlic and ginger with the rest of the tofu mixture and cook for another 2 minutes.

Once filling is cooked, season with salt and pepper to taste. Remove from pan and place on a small baking sheet. Putting the filling in a thin layer on the baking sheet allows it to cool quickly.

Open the dumpling wrappers and place a wet paper towel that has been wrung out on top of it (to keep the wrappers from drying out).

I use vegan dumpling wrappers, they are easy to find at Asian grocery stores. You want to buy the round ones.

Add one teaspoon of filling to the middle of one wrapper. Put water on the top half (edges) of the wrapper and then wipe your fingers dry. Fold in half and pleat.

If you want to learn how to fold a dumpling, you should check out my video on how to fold a dumpling.

Place on a parchment paper lined baking sheet.

You can freeze the dumplings ahead of time! Freeze them on a baking sheet and then put them into a freezer safe bag, be sure to label them with the filling and the date!

Add 1/2 Tablespoon oil to a nonstick skillet (you can use the same pan, just wipe it clean with a clean paper towel). Heat at medium high for 3 minutes.

Add dumplings to the pan, about 10 to 15. Cover the pan and allow to cook for 3 minutes.

Then, add 1/4 cup of water to the pan and recover.

When they are done, they are hot, so let them cool a little bit.

The bottoms are panfried and delicious!

I love love freezing a bunch so I can have them as a snack or for dinner when I please!

Be sure to check out Best Food Facts for tons of resources to answer your questions about soy, any food you enjoy and so much more! You can follow them on instagram and pinterest too!

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Vegetarian Dumplings

Servings 40 to 45 dumplings

Ingredients

• 8 ounces firm tofu
• 4 green onions sliced thin
• 1 cup chopped cabbage chopped small
• 1/2 cup grated carrots peeled first
• 1 Tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• salt and pepper
• 1 Tablespoon minced fresh ginger
• 4 garlic cloves peeled and minced

Dipping sauce

• 1 teaspoon minced fresh ginger
• 1 green onion sliced thin
• 1 Tablespoon soy sauce
• vegetable or grape seed oil
• 1 package round dumpling or gyoza wrappers

Instructions

• Remove tofu from packaging and pat dry. Place tofu in a shallow dish. Place a plate on top with a heavy can or two on top. You want to press the moisture out of the tofu. Set aside while prepping the rest of the ingredients.
• Prep the vegetables. In a medium sized mixing bowl, crumble the tofu. Add the four sliced green onions, grated carrots, soy sauce, rice vinegar and sesame oil. Mix together with a rubber spatula. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper and mix again.
• In a nonstick skillet, heat 1 Tablespoon of oil on medium heat for 3 minutes. Add tofu mixture into the skillet and cook for 5 to 6 minutes, staring continuously.
• Move the mixture to the sides of the pan. Add the garlic and ginger mixture you made earlier. Use your rubber spatula to press down on the garlic-ginger mixture. Cook for 90 seconds.
• Then, mix the garlic and ginger with the rest of the tofu mixture and cook for another 2 minutes.
• Once filling is cooked, season with salt and pepper to taste. Remove from pan and place on a small baking sheet. Putting the filling in a thin layer on the baking sheet allows it to cool quickly.
• Open the dumpling wrappers and place a wet paper towel that has been wrung out on top of it (to keep the wrappers from drying out).
• Add one teaspoon of filling to the middle of one wrapper. Put water on the top half (edges) of the wrapper and then wipe your fingers dry. Fold in half and pleat.
• Place on a parchment paper lined baking sheet. You can freeze the dumplings ahead of time!

Cook the vegan potstickers

• Add 1/2 Tablespoon oil to a nonstick skillet (you can use the same pan, just wipe it clean with a clean paper towel). Heat at medium high for 3 minutes.
• Add dumplings to the pan, about 10 to 15. Cover the pan and allow to cook for 3 minutes. Then, add 1/4 cup of water to the pan and recover.
• Serve with soy sauce mixed with 1 teaspoon minced ginger and one sliced green onion.

Notes

Cooking instructions for frozen dumplings
Add more minute of cooking time if you’re cooking frozen dumplings. One extra minute after putting oil into the pan and covering. Add 1/3 cup of water instead of 1/4 when you’re ready to steam them covered. And then one more minute of cooking with the water with pan covered.

Disclosure: This post is sponsored by Best Food Facts. I only work with brands that I love and share with you my own opinions.

The post Vegetarian Dumplings appeared first on The Little Kitchen.

This recipe for homemade crab rangoon was originally shared on December 14, 2009. I have updated this post and the images.

I have made this crab rangoon recipe for family and friends so many times. It's the second recipe I ever shared on The Little Kitchen too! It's really easy to make and it's requested all the time.

I worked part-time at a startup in college and one day, a co-worker asked me what was in the crab rangoon appetizers she had at Chinese restaurants. I hadn't thought about it, I just knew I loved ordering them when we went to Chinese restaurants.

I asked my mom (even though we're Vietnamese) what she thought and she rattled off a list of ingredients.

I did tell my co-worker what my Mom thought but then I decided I would try my hand at creating a recipe for crab rangoon and this is how this recipe was born.

This is such a great recipe to make for your Super Bowl Party and for the Chinese New Year (or Lunar New Year) party! This recipe is actually pretty popular in my family and like I said requested all the time!

What is crab rangoon?

Crab rangoon is a fried appetizer served at American Chinese restaurants across the United States. But did you know they aren't Southeast Asian or Chinese? Crab rangoon are actually an American invention!

The filling of crab rangoon is cream cheese, imitation crab meat and green onions. Some restaurants add garlic or other spices as well.

Crab Rangoon Ingredients

• 1 package of square or round wonton wrappers
• 8-ounce package imitation crab
• 2 (8-ounce) packages cream cheese
• 5-6 green onions
• salt and pepper
• vegetable or grape seed oil

How to fold crab rangoon

It's really easy to fold them. I show you how in the photos below. First you want to make sure to cover your wonton wrappers with a damp paper towel that way they don't dry out.

I usually do this with both of my hands but I'm showing you below on a plate what each step looks like.

Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon.

Then, fold it in half to make a triangle.

Then, pinch with your fingers near the filling and fold the side corners in (as pictured above).

It actually comes together really fast and you'll have a bunch of these wonderful crab rangoon!

Can crab rangoon be made ahead of time?

Yes they can be made ahead of time. First, I'll say they taste best and have the best consistency when you fry them up immediately after folding them up. But they totally can be made ahead of time.

From the photo above, you can see that I put them on a parchment paper lined cookie sheet in one layer and then put it in the freezer. Freeze for at least 30 minutes and then you can put them into a zippered plastic bag (make sure you add the name of the recipe and date it!) and put them in the freezer.

Before frying them though, you'll need to let them defrost part of the way in the refrigerator.

How to fry crab rangoon

It's really easy to fry crab rangoon, you don't need a lot of oil. I add about a 1 1/2 inch layer of oil (you can use vegetable or grape seed oil) and heat it for a few minutes on medium high.

I fry them in batches, you don't want to over crowd the pan. Cook for about 2 to 4 minutes on each side.

And put them on a paper towel lined plate upside down to drain the oil out. This will keep them from being overly greasy. That's my secret! Now you know!

These little homemade crab rangoon appetizers are amazing. Once you make them, you won't need to order as takeout or at a restaurant anymore because homemade is better!

Just a note about the wonton wrappers, I have used square and round for this recipe. The original photos from 2009, I used square ones. The ones in the updated photo, I'm using round ones!

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Crab Rangoon Recipe

Servings 50 -60 appetizers

Ingredients

• 1 package of square or round wonton wrappers
• 8- ounce package imitation crab I like to use imitation lobster sometimes
• 2 8-ounce packages cream cheese, softened on the counter for about 30-60 minutes on the counter
• 5-6 green onions sliced thin
• salt and pepper to taste I used 1 teaspoon salt 1/2 teaspoon pepper
• vegetable or grape seed oil for frying

Instructions

• Open the packaging of imitation crab (I like to rinse it quickly under the faucet and pat dry with paper towels). Break apart the crab and then tear using your hand into a large mixing bowl.
• Add sliced green onions, 1 teaspoon salt and 1/2 teaspoon pepper. Mix throughly with a rubber spatula.
• Add the cream cheese and mix throughly.
• After opening the wonton wrappers, make sure to cover it with a damp paper towel to prevent drying out. Take about a teaspoon of the crab-cream cheese filling and spread it onto the middle of a wonton wrapper with a spoon. Then, fold it in half to make a triangle.
• Place your fingers on the area of the wonton right above the filling and crimp together. It should look like a pouch. You don't have to make sure it's completely sealed.
• Repeat steps 4-5 until finished with the wontons or the filling.
• Heat oil (about a 1 1/2 inch layer) in a nonstick skillet on medium to medium high heat for a few minutes.
• In batches, fry the crab ranoon in the skillet until slightly browned on each side about 2 to 4 minutes.
• Cool on a clean plate lined with paper towels. Place the crab rangoon upside down to ensure the oil drains out. Allow to cool for 5-8 minutes. Serve immediately. (You can serve them with your favorite store bought sauce, I like to eat them plain!)

Notes

Notes:

I like to buy my wonton wrappers at the Asian grocery store. They are thinner and actually fry up better than the ones I find at American grocery stores. They are usually found in the refrigerator or freezer section.

If you buy the wrappers frozen, defrost them in the refrigerator for about 2 hours, sometimes less.

If you make your crab rangoon ahead and freeze them, make sure to let them defrost in the refrigerator first before frying them.

Other recipes you totally need to try!

Smoked Salmon Rangoon
Keto Cheese Crisps
Easy Keto Chili
Vietnamese Egg Rolls
Beer Cheese Fondue

The post Crab Rangoon appeared first on The Little Kitchen.

This post is sponsored by The National Frozen & Refrigerated Foods Association.

I love tacos so much! We eat them at least once a month. And just sayin’ these are perfect for Taco Tuesdays!

These Asian-inspired fish tacos are perfect for a weeknight meal. I made a sriracha mayo slaw for them and you have to add avocados. I know your family will love these!

First, you know I love making potstickers but I also love having some PAGODA Pork Potstickers in the freezer for dinner or when the craving strikes. I love serving these potstickers as an appetizer for this Asian-inspired fish tacos meal!

You know I love easy recipes and I love to share with you my favorite shortcuts. I made these fish tacos with Mrs. Paul’s Beer Battered Fish Fillets. They are really really easy to make. You just put them in the oven and follow package instructions!

While the fish is cooking in the oven, I make the sriracha mayo sauce for the cabbage.

Just mix the sriracha and mayo together in a bowl. It takes just a minute to put together.

Then, prep the cabbage slaw. I slice the cabbage thinly and chop up cilantro.

fter you’re done prepping the slaw and the sauce. Let’s start cooking the PAGODA Pork Potstickers.

Put them in a skillet and add water and oil.

Cover the pan and cook for 11 minutes (be sure to read the instructions on the back of the package).

I love that the PAGODA potstickers come with a ponzu sauce included in the package.

You guysss, this meal is so easy to make and put together!

Heat the tortillas in a cast iron skillet. Then, mix the sriracha mayo with the cabbage and cilantro and add it to your tortillas. Then, add the avocado and the fish. Serve with the remaining sauce, squeeze of a lime wedge and more cilantro on top!

You can put together a great meal that’s easy to make and tastes great with help from a few freezer staples.

I would love to hear what are your favorite foods from the freezer section?

Be sure to follow the National Frozen & Refrigerated Foods Association on facebook and instagram for easy home meals that you can make for your family!

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Asian-Inspired Fish Tacos with Pork Dumplings

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 tacos

Ingredients

• 1 package Mrs. Paul’s Beer Battered Fish Fillets
• 2 cups shredded cabbage
• 2 Tablespoons Sriracha hot sauce
• 1/2 cup mayonnaise
• 1 Tablespoon chopped cilantro and more for garnish
• 10 corn tortillas
• one avocado sliced
• 1 package PAGODA Pork Potstickers
• lime wedges for serving

Instructions

• Turn oven on to 425 degrees F. Place all Mrs. Paul’s Beer Battered Fish from the package onto a baking sheet and bake according to package instructions.
• Mix together sriracha hot sauce and mayo in a small bowl. Mix cabbage and cilantro together in a large mixing bowl. Add in 2 tablespoons of sriracha mayo and place in the refrigerator. Place the rest of the mayo in the fridge as well.
• Heat a cast iron skillet for 3 minutes on medium high and warm the tortillas about 1 to 2 minutes on each side.
• While you’re heating the tortillas, prep a nonstick skillet (with a lid) with 1/4 cup water and 1 Tablespoon oil (I like grape seed oil). You’ll need more if you’re making all 10 potstickers (reference the package for instructions). Add the Pagoda Pork Potstickers and turn the heat on to medium high and cook for 11 minutes.
• Remove the fish from the oven and prep the tacos. Add cabbage to the corn tortillas, the fish and avocado. Serve with lime wedges and sriracha mayo. Serve the potstickers with the lime ponzu sauce it comes with.

Disclosure: This post is sponsored by The National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.

The post Asian Fish Tacos with Pork Dumplings appeared first on The Little Kitchen.

This post is sponsored by Zatarain's.

It's National Rice Month ????????, did you know that? I'm so excited to be working with Zatarain's and bringing you this recipe for a one pot soy glazed chicken with cilantro lime rice. It's so easy to make because I use Zatarain's Cilantro Lime Rice and because I make it all in one pan!

Growing up as a Vietnamese American here in the U.S., my Mom cooked a lot of rice. We ate rice at least five to six times a week. As an adult, I love cooking Asian rice as well as other kinds of rice. From Zatarain's Spanish Rice Mix to their Jamabalaya Rice Mix and even to Zatarain's Yellow Rice, I love it all!

As you can tell, rice has always been a staple in our house when I was a kid and now as an adult. I consider it an essential part of a meal. We have rice several times a week! And the beauty of Zatarain's Cilantro Lime Rice is that reheats nicely too. This entire meal reheats and work great as leftovers too!

Of course when I started working with Zatarain's, I knew I wanted to share with you an Asian-inspired dish and the cilantro lime rice is a perfect part of this dish!

First, mince the garlic.

Use a grater to zest a lime.

And then juice the lime. I do it right into the bag I'm going to marinate the chicken in.

Add the spices.

The sesame oil.

And the low sodium soy sauce.

Seal the bag and place it in the refrigerate to marinate. You only need to marinate it for 10 minutes!

Add the chicken to a nonstick skillet.

All we're trying to do is sear the chicken. It's going to cook the rest of the way in the oven.

I wiped the pan clean and then boiled some water. Then, added Zatarain's Cilantro Lime Rice to the pan.

Cover it, lower the heat so it's a simmer and cook for 15 minutes.

It's sooo good! But it's not cooked all the way yet.

Add the chicken on top of the rice and then cover with foil. Place it in the oven to cook the rest of the way.

I love love that I can make a meal in just one pot! It's easy for clean up and it's less stress for a week night meal!

The rice is so flavorful and the chicken is tender and has the perfect balance with the soy sauce along with lime juice! It's a new favorite in our house! You definitely need to try this recipe as soon as possible! I have a feeling you'll be very popular after you do! ????

I'm currently obsessed with Zatarain's Cilantro Lime Rice and can't wait to cook with it in other recipes like this recipe for Cheesy Chicken Salsa Rice!

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One Pot Soy-Glazed Chicken with Cilantro Lime Rice Recipe

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 3 to 4

Ingredients

• 1 1/2 pounds boneless or bone-in skinless chicken thighs
• 4 garlic cloves peeled and minced
• zest of one lime
• juice of one lime
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup low sodium soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon grape seed oil
• 1 package of Zatarain’s Cilantro Lime Rice
• another lime cut into wedges optional

Instructions

• Heat your oven to 425 degrees F.
• Add minced garlic, lime zest, lime juice, pepper, garlic powder, onion powder, sesame oil, soy sauce and to a zippered plastic bag. Add chicken and seal the bag. Place bag on a clean plate or inside a casserole dish and place in the refrigerator. Marinate the chicken for at least 10 minutes (no need to do it more than 20 minutes).
• Now we're going to sear the chicken. Add grape seed oil to an oven-safe nonstick skillet pan and turn heat on medium high. Heat the pan for 3 minutes.
• Remove chicken from plastic bag, pat the chicken with a paper towel (see notes below).
• Then, add chicken to the pan and cook on each side for 3 to 4 minutes (if using bone-in, 4 to 6 minutes per side). Remove the chicken from the skillet, place on a clean plate and set aside.
• Wipe the pan clean with paper towels and place back on the range.
• Add 2 cups water and 1 tablespoon butter to the pan. Bring the water to a boil. Add rice and cook for 15 minutes.
• Place chicken on top of the rice, carefully cover the pan with foil and place in the oven to cook the rest of the way. About 10 to 15 minutes (if you’re using bone-in chicken, it will take about 24 to 25 minutes), or until chicken is fully cooked.
• Cook the CIlantro Lime Rice
• Remove the skillet carefully from the oven and allow the chicken to rest for 5 to 6 minutes before cutting into it to check for doneness. Serve the chicken with Zatarain’s Cilantro Lime Rice with your favorite vegetable.
• Optional:  Squeeze lime wedges on top of the chicken before serving.

Notes

Notes: You’re not patting the chicken completely dry. But enough so that you’re not boiling the chicken in the marinade when you place it in the pan.

from The Little Kitchen

Disclosure:  This post is sponsored by Zatarain's. I only work with brands that I love and always share with you my personal opinions.

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