My favorite foods always incorporate some sort of fusion. We love foods from all cultures and sometimes we are torn between multiple dinner ideas. The easiest way to compromise is to fuse the two!
PS. my mom gave us an insta pot for Christmas and we have used it almost every single day since. I seriously cannot recommend the insta pot enough. It makes life so easy during the week. You can make a full meal in 20 minutes. Mind blown.
The filling is delicious enough to stand alone. So if you wanted to make this even lower carb you can use a lettuce wrap instead. We used low carb mission tortilla wraps and went very light handed on the rice.
A layer of sesame ginger rice, teriyaki chicken, cheese, pico, sour cream, and hot sauce. Plus lots and lots of fresh lime juice. I will probably need to make these again this week after writing this. All my favorite flavors wrapped up together. Not sure what else I can ask for in a dinner!
Sweet and Spicy Teriyaki Chicken Tacos
Recipe Type: Tacos
Author: Kellie Rice
Sesame ginger rice, teriyaki chicken, cheese, sour cream and hot sauce!
1 pound chicken thighs
1/2 cup of teriyaki sauce
1 tsp brown sugar
1 tsp of garlic powder
1 tsp of cayenne pepper
1 cup chopped fresh pineapple
1 cup chopped onions
2 cups of cooked basmati rice
1 tsp of dried ginger
1 tsp of black sesame seeds or toasted sesame seeds
1 tsp of butter
pico de gallo (chopped tomato, white onion, jalapeno, cilantro, lime juice)
low carb tortillas
In a roasting pan lay out the chicken thighs and season with brown sugar, garlic powder, cayenne pepper, salt and pepper. Cover with onions and pineapple then drizzle teriyaki on top. Bake for 30 minutes, cool and shred.
If making in an instant pot- use saute feature to brown the chicken and onions, switch to the stew/meat button. Season with salt pepper, cayenne, garlic, brown sugar, pineapple, and teriyaki. Cook for 15 minutes.
Mix basmati rice with melted butter, ginger, and sesame seeds. Season with salt and pepper.
Fill tortilla with rice, chicken, cheese, sour cream, and pico.
Squeeze lots of lime over the top
Serve with hot sauce
Are you ready to run out and make these? I promise you will not regret it! One of our favorite new go to meals during the week. So fast, easy, and delish!
I am not really sure how to classify this recipe. All I wanted to eat was some sesame drenched noodles and Patrick really wanted fried chicken. As long as I add a vegetable it counts as a balanced meal right? Now you need to picture a big bowl of soft udon noodles coated in a sweet sesame soy sauce topped with sauteed veggies and crispy chicken. Yes this is one of my dream meals.
The first time I have ever had udon noodles was at Whole Foods. They had this amazing cold udon salad. They have such an amazing texture and the ability to soak up any sauces. The soft noodles pair perfectly with the crispy chicken. Of course I doused my noodles with hot sauce, but how can you not!? Hot sauce is perfect with crispy chicken. I bought a mix from the grocery store of raw veggies that were exactly what these noodles needed. Chopped cabbage, mushrooms, snow peas, and carrots seasoned lightly with salt and pepper.
This dish definitely rivals some of my favorite take out places. If you don’t like your noodles as soft you can cook them until just before they are done. The heat from the sauce will do the rest. Play around with the textures. Use your favorite veggies. I used toasted sesame seeds on top of the chicken for just a tiny bit more crunch.
Sesame Udon Noodles And Crispy Chicken
Recipe Type: Dinner, Pasta
Author: Kellie Rice
Soft sesame udon noodles wtih crispy chicken and sauteed veggies.
Banh Mi is widely known in my neighborhood. There are at least 5 restaurants within a mile of my house that specialize in these Vietnamese sandwiches. They are traditionally loaded with pork belly, head cheese, jalapenos, and fresh veggies. I wanted to take something traditional and make it my own. Something bursting with Asian flavors while also comforting.
I used chopped garlic, ginger, lemongrass, soy sauce, brown sugar, and chilis to make my pork. It created the most tender mouth watering meat. The crock pot is really your best friend here. It allowed me to use a leaner cut of pork without losing flavor.
Fresh bread is crucial to making a good sandwich. Something with a crunchy crust and light fluffy center. Baguettes are a great option because the soft insides soak up the juices from the meat and the crust holds everything together. I stir fried some red and green peppers with mushrooms, soy sauce and fresh garlic. Then I loaded the whole thing up with plenty of sriracha!
A Play On Banh Mi (Pork Sandwiches)
Juicy Asian style pork made easy in the crock pot.
1 tbsp lemon grass paste
3 cloves of chopped fresh garlic
1 tbsp ginger paste
1 tsp crushed red pepper
1/4 cup of soy sauce
1/4 cup of brown sugar
2 pound pork loin
loaf of fresh bread
Cut the pork into 4 pieces and place in the bottom of the crock pot.
Add in the lemongrass, ginger, garlic, red pepper, brown sugar, and soy sauce.
Let cook on low for 6 hours or high for 3 hours.
Pull apart with a fork and serve!
I hope you try out my spin on Banh Mi! If you aren’t a big sandwich eater I also recommend trying this pork on top of some jasmine rice!