Glazed Teriyaki Chicken Bao and Chips
with Sambal Slaw and Peanuts
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 unit(s)
Baby Gem Lettuce
120 grams
Coleslaw Mix
7.5 grams
Sambal Paste
64 grams
Mayonnaise
(Contains Egg, Mustard)
4 unit(s)
British Chicken Thighs
75 grams
Teriyaki Sauce
(Contains Soya)
1 pack(s)
Bao Buns
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Zest and halve the lime. Crush the peanuts in the unopened sachet using a rolling pin.
Trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, combine the coleslaw mix, sambal (see ingredients - you might not need it all), mayonnaise, a squeeze of lime and half of the coriander.
Season with salt and pepper and set aside for later.
Cut each chicken thigh into 2-3 pieces (depending on size).
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 8-10 mins. Turn every 2-3 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the garlic and lime zest to the chicken and cook for 30 secs.
Thenn add the teriyaki sauce and cook until the sauce has thickened and coats the chicken nicely, 2-3 mins.
Add a squeeze of lime. Remove from the heat.
If you have a microwave, place the bao buns on a plate and microwave, 750W: 1 min 30 secs / 900W: 1 min. If you don't have a microwave, place the bao buns onto a baking tray.
Bake on the middle shelf until warm and fluffy, 2-3 mins.
Just before you are ready to serve, toss the chopped baby gem lettuce through the coleslaw.
Share the bao buns between your serving plates. Fill each with the teriyaki chicken.
Top with the remaining coriander and crushed peanuts.
Serve with your chips and sambal coleslaw alongside.
Enjoy!
