Katsu-Glazed Chicken Bao Buns
with Creamy Spring Onion Slaw- Milk
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Soy
Our favourite little bao buns are back and better than ever. Pack them in with tender chicken and spring onion slaw and serve and you'll have a dish that makes you sing! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 sprig
spring onion
1
carrot
1 packet
katsu paste
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
chicken breast
Not included in your delivery
olive oil
¼ cup
boiling water
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice spring onion. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a medium heatproof bowl, combine katsu paste, the boiling water (see ingredients), butter and brown sugar, until smooth.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the last minute of cook time, add katsu mixture, tossing to coat, until slightly reduced.
• 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.
• To a medium bowl, combine carrot, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season to taste. • Uncover bao buns, then gently halve. Fill buns with katsu glazed chicken and creamy slaw. • Sprinkle over spring onion to serve. Enjoy!
