Teriyaki Chicken Bao Buns
with Mayo & Pickled Cucumber
These one-bite wonders are a crowd favourite. Soft and fluffy bao buns, saucy oyster sauce chicken and crunchy pickled cucumber - you just can't go wrong!
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
1
cucumber
1
carrot
1 packet
chicken thigh
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
mayonnaise
(Contains Egg;)
1 bag
coriander
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• Slice cucumber into thin sticks. • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Set aside for 10-15 minutes, stirring occasionally.
• Meanwhile, grate carrot. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, tossing, until browned and cooked (when no longer pink inside), 5-6 minutes. • Add oyster sauce and the brown sugar, stirring until well combined.
• Meanwhile, 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.
• Drain pickled cucumber. • Uncover bao buns, then gently halve. • Spread each bun with mayonnaise, then fill with carrot, some pickled cucumber, chicken and torn coriander. Enjoy!