Teriyaki Glazed Chicken, Peanut and Sriracha Bao
with Chips, Sesame Roasted Tenderstem® and Pear Salad
- Peanut
- Sesame
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Peanut
- Soya
Looking for a taste of everyday luxury? This Teriyaki Glazed Chicken, Peanut and Sriracha Bao is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
450 grams
Potatoes
1 unit(s)
Pear
15 milliliter(s)
Rice Vinegar
160 grams
Tenderstem® Broccoli
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
2 unit(s)
British Chicken Breasts
75 grams
Teriyaki Sauce
(Contains: Soya May be present: Soya)
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
50 grams
Baby Leaf Mix
16 milliliter(s)
Sriracha Sauce
64 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel) and pop them 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.
Meanwhile, quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways. Set aside.
In a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set the dressing aside.
Pop the Tenderstem® broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat. Spread out in a single layer. Set aside.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the chips are halfway through cooking, turn them. At the same time, roast the sesame broccoli on the middle shelf of your oven until tender and crispy, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Add the teriyaki sauce and cook until the sauce has thickened and coats the chicken nicely, 2-3 mins. Remove from the heat.
Just before everything's ready, 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 until warm and fluffy, 3-4 mins.
Meanwhile, add the pear and baby leaves to the bowl of dressing and toss together.
Share the bao buns between your serving plates. Slice the chicken into strips and pile into the bao buns, drizzling over any remaining teriyaki sauce from the pan.
Top with the coriander and crushed peanuts. Drizzle over the sriracha and mayo.
Serve the chips, sesame broccoli and pear salad alongside.
Enjoy!
