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.
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)
to taste
Butter
to taste
Salt
to taste
Oil
to taste
Sugar
to taste
Pepper
to taste
Water
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
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.