These little chicken banh mi sliders are the perfect little meal for when you're wanting to try something different but also make a quick one!
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!
Recipe
Chicken Banh Mi Sliders
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.
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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.
Julia Wilkie says
I haven’t made this yet, but I sure got hungry reading the recipe. Can’t wait to try it with my husband.
Chavella says
What is carrot water?
Julie Deily says
Hey there, Chavella, so sorry about that! That was a typo. It was supposed to be the measurement of cup for the water in the pickled carrots and daikon. Have a great day and thanks for catching my typo!
Yukiko says
I just made these for dinner tonight and omg gurl yes lol. Sadly we ate them and only have an after photo 💟🤷🏽♀️🤷🏽♀️🤷🏽♀️😂😂😂💜
Thanks!!!