I had some frozen crispy breaded chicken breasts on hand and decided to make chicken and biscuits.  We all love the banh mi style veggies, so I was inspired to fuse a southern classic of chicken on biscuits, and top it with sriracha aioli and banh mi pickled veggies.  The result was better than I could have imagined!  I baked the biscuits first, and then baked the frozen chicken patties and cubed potatoes tossed with oil, salt and pepper.  All was done at the same time and was yummy.  I made the banh mi veggies before work this morning, so they would be ready for tonight’s dinner.  We’ll do this again!

Banh mi fusion

Banh Mi Style Veggies:

1 hothouse cucumber, sliced thinly

1 bag carrot matchsticks

1 sweet onion, halved and thinly sliced

1/2 c. sugar

1/2 c. water

1 c. vinegar (I used white vinegar, but rice wine vinegar is better)

Heat sugar, water and vinegar until sugar dissolves.

Pour over veggies and refrigerate at least 1 hour before serving.  This gets better every day and is amazing on sandwiches, salads, and as a crunchy topping for most anything!

 

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