Teriyaki Chicken Bao Buns
with Mayo & Pickled Cucumber | 6 Baos
These one-bite wonders are a crowd favourite. Soft and fluffy bao buns, saucy teriyaki 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
teriyaki sauce
(Contains Gluten, Sesame, Soy, 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
rice wine vinegar
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• Slice cucumber into thin batons. • In a small bowl, combine rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Set aside for 10-15 minutes, tossing occasionally.
• Meanwhile, grate carrot. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • In the last minute, add teriyaki sauce and the brown sugar, stirring, until well combined. Remove from heat.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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, then gently halve buns. • Spread each bun with mayonnaise, then fill with teriyaki chicken, some pickled cucumber, carrot and torn coriander. Enjoy!