Coconut Sweet Chilli Chicken Bao Buns
with Sesame Sweet Potato Fries & Corn Cobs
Our favourite little bao buns are back and better than ever. Pack them in with Asian chicken and slaw and serve them with sesame sweet potato fries and sweet and salty corn and you'll have a dish that makes you sing!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 cob
corn
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
cucumber
½
lime
1 packet
chicken thigh
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 bag
deluxe salad mix
1 packet
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 bag
coriander
1 packet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
¼ cup
water
½ tsp
brown sugar
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Cut corn cob in half. • Place sweet potato on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Add corn to oven tray. Drizzle with olive oil, season with salt and turn to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• While veggies are roasting, thinly slice cucumber into rounds. • Slice lime into wedges. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Southeast Asian spice blend and a drizzle of olive oil. • In a small bowl, combine peanut butter, the water, the brown sugar and half the soy sauce mix.
• When corn has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. • Remove pan from heat and stir in peanut butter mixture, until slightly thickened, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a large bowl, combine a good squeeze of lime juice and remaining soy sauce mix. • Add deluxe salad mix and cucumber and toss to combine. Season.
• Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. • Set aside for 1 minute.
• Uncover baos then gently halve buns and spread with coconut sweet chilli mayonnaise. Fill with chicken and some slaw. • Divide baos, sesame sweet potato fries and corn cobs between plates. • Tear over coriander. Serve with any remaining slaw and lime wedges. Enjoy!