Thai Style Pulled Chicken Bao
with Sweet Potato Fries and Tenderstem® Broccoli
Stuffed full of flavour, these Thai Style Pulled Chicken Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
The quantities provided above are averages only.
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
2 unit(s)
Sweet Potato
1 sachet(s)
Thai Style Spice Blend
80 grams
Tenderstem Broccoli
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
290 grams
Slow Cooked British Chicken
50 grams
Red Thai Style Paste
37 grams
Red Pepper Chilli Jelly
1 pack(s)
Bao Buns
(Contains Cereals containing gluten, Soya)
32 grams
Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the Thai style spice blend, 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, 25-30 mins. Turn halfway through.
Meanwhile, halve any thick broccoli stems lengthways.
Roughly chop the coriander (stalks and all).
Peel and grate the garlic (or use a garlic press).
Remove the chicken from its packaging and place in an ovenproof dish, discarding the juices. Drizzle over the red Thai style paste.
Roast on the middle shelf of your oven for 20-25 mins. IMPORTANT: Ensure the chicken is piping hot throughout.
When the fries have 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins.
Lower the heat to medium, add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more.
Remove the lid, add the garlic and cook until fragrant, 1 min. Remove from the heat.
Once the chicken is cooked, remove from the oven. Use two forks to shred as finely as you can.
Stir through the red pepper chilli jelly and half the coriander. Season with salt and pepper.
Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 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, 2-3 mins.
Transfer the bao buns to your plates and pile in the pulled chicken. Sprinkle over the remaining coriander.
Serve the sweet potato fries and Tenderstem® broccoli alongside.
Finish with a dollop of mayonnaise for dipping.
Enjoy!
