Heart-Healthy Chicken Bao
Indulge in the guilt-free comfort of *Heart-Healthy Chicken Bao*, a wholesome twist on the classic Asian delicacy. These light and fluffy steamed buns are crafted with olive oil and low-sodium ingredients, making them a perfect choice for heart-conscious eaters. Packed with a savory filling of tender marinated chicken, fresh baby spinach, and aromatic ginger and garlic, these baos deliver bold flavors with a nutrient-rich edge. Thanks to the homemade dough, a hint of sesame oil, and a touch of green onions for added freshness, this recipe is sure to impress your taste buds. Ready in just over an hour and perfect for sharing, these delicious steamed buns are ideal for a wholesome snack or light meal — a beautifully modern take on a traditional favorite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Instant yeast
- 15 grams Sugar
- 150 milliliters Water
- 1 tablespoon Olive oil
- 200 grams Chicken breast
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 Green onions, chopped
- 50 grams Baby spinach, chopped
- 0.5 teaspoon Black pepper
Instructions
In a mixing bowl, combine the all-purpose flour, baking powder, instant yeast, and sugar.
Gradually add water and olive oil to the dry ingredients, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Cut the chicken breast into small, bite-sized pieces.
In a bowl, marinate the chicken with low-sodium soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Let it sit for at least 20 minutes.
Heat a non-stick pan and lightly cook the marinated chicken pieces until they are no longer pink. Remove from heat and let cool slightly.
In a large bowl, combine the cooked chicken, chopped green onions, and baby spinach.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.
Flatten each ball into a disc. Spoon a portion of the chicken mixture onto the center of each disc.
Fold the edges of the dough over the filling and pinch to seal, forming a bun.
Place the buns on parchment paper squares in a steamer basket, leaving space between them to expand.
Steam the buns over boiling water on high heat for about 12-15 minutes, ensuring the dough is fluffy and cooked through.
Serve the chicken baos warm and enjoy their heart-healthy goodness.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2189 mg | 95% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 20.4 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
