Teriyaki Chicken Bao
with miso marinated cucumber and carrot salad
Soft and fluffy bao are contrasted with crispy potatoes and crunchy miso veg in a recipe that's a true medley of flavours and a real treat for the senses.
Ingredients
260 grams
Diced Chicken Breast
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
2 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Miso Paste
(Contains Soya, Wheat)
2 unit(s)
Cucumber
1 unit(s)
Carrot
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 unit(s)
Chilli
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
500 grams
Baby Potatoes
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Oil
to taste
Sugar
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces. Pop them onto a lined baking tray.
- Drizzle with oil then season with half the Thai spice, salt and pepper.
- Rub the potatoes to coat in the oil then arrange them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins. Turn the tray halfway through.
- Meanwhile, halve, deseed and finely chop the chilli.
- Trim the cucumber and quarter lengthways. Chop widthways into small pieces.
- Trim and peel the carrot. Run the peeler down its length to make ribbons, stopping at the core.
- In a bowl, toss the cucumber, carrot, miso, vinegar, 1 tsp sugar (double for 4p) and half the chilli (use less if you don't like spice).
- Set aside, continuing to stir occasionally. Drain any liquid before serving.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken. Season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Add the remaining Thai spice to the chicken and fry until fragrant, 30 secs.
- Remove the pan from the heat.
- Add a knob of butter and teriyaki sauce to the pan.
- Toss the chicken in the sauce to coat well.
- Place the bao buns on a plate (three at a time).
- Microwave covered for 1 min. Keep covered until serving.
TIP: No microwave? Nor problem! To steam the bao instead, place a large pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.
- Fill the warm bao with teriyaki chicken and some miso marinated veg.
- Serve the roast potatoes and remaining veg alongside.
- Garnish the bao with a scattering of peanuts and the remaining chopped chilli (use less if you don't like spice).
