Teriyaki Chicken Bao
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Teriyaki Chicken Bao

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.

Tags:
Discovery
Allergens:
Soya
Wheat
Sulphites
Peanut
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3874 kJ
Energy (kcal)926 kcal
Fat15.3 g
of which saturates3.2 g
Carbohydrate144.5 g
of which sugars30.6 g
Dietary Fiber4 g
Protein80.3 g
Cholesterol0 mg
Salt6.09 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Peeler
Colander
Pot with Lid

Instructions

Roast the Potatoes
1
  • 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.
Assemble the Salad
2
  • 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.
Pan-fry the Chicken
3
  • 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.

Sauce it Up
4
  • 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.
Warm the Bao Buns
5
  • 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.

Finish and Serve
6
  • 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).
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