Teriyaki Meat-Free Chicken Bao
with Pickled Slaw Salad, Peanuts and Sesame Wedges
- Sesame
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
- Sesame
- Walnuts
- Soya
Our Teriyaki Meat-Free Chicken Bao are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
120 grams
Sliced Carrot and Cabbage Mix
30 milliliter(s)
Rice Vinegar
160 grams
Plant-Based Soy Protein Chicken Pieces
(Contains: Soya)
150 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
16 milliliter(s)
Sriracha Sauce
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Pop the sliced carrot and cabbage mix into a medium bowl and add the rice vinegar and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
About 10 mins before the wedges are ready, heat a medium frying pan on medium heat with a drizzle of oil.
Pan-fry the plant-based chicken until golden brown, 4-6 mins. Season with salt and pepper.
Next, add the teriyaki sauce to the plant-based chicken and stir to coat, 1 min.
Remove from the heat. Taste and season with salt and pepper if needed.
Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf of your oven until warm and fluffy, 3-4 mins.
Transfer the warmed bao to your plates and spread the mayo over the bases.
Pop a small handful of the pickled slaw into the bao, then fill with as much of the teriyaki plant-based chicken as you can. Drizzle over the sriracha and sprinkle with the peanuts.
Add the baby leaves to the remaining slaw and drizzle with a little oil. Toss together.
Serve the wedges and slaw salad on the side.
