Low Fat Chicken Bao Buns
Elevate your homemade dinner game with these flavorful and guilt-free Low Fat Chicken Bao Buns! Perfectly fluffy and soft, these steamed buns are crafted from a light, yeast-leavened dough and packed with a savory, low-fat chicken filling seasoned with garlic, ginger, soy sauce, and a touch of hoisin for that irresistible umami punch. The recipe uses olive oil and low-fat milk to keep the dough tender without extra calories, while the filling is cooked with minimal fat for a healthier twist. Each bite bursts with bright freshness from chopped green onions and nutty sesame seeds. These bao buns are ideal for health-conscious foodies looking for an Asian-inspired treasure that’s easier on the waistline. Ready in under two hours, they’re perfect for meal prep or impressing guests during a cozy dinner gathering. Keywords: low-fat bao buns, healthy chicken bao buns, steamed Asian buns recipe, guilt-free dinner ideas.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Dry yeast
- 1 teaspoon Baking powder
- 2 tablespoons Sugar
- 120 milliliters Warm water
- 60 milliliters Low-fat milk
- 1 tablespoon Olive oil
- 250 grams Chicken breast
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 tablespoon Hoisin sauce
- 2 tablespoons Green onions, chopped
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a mixing bowl, combine flour, dry yeast, baking powder, sugar, and salt. Mix well.
Create a well in the center and pour in warm water, low-fat milk, and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough rises, chop the chicken breast into small pieces.
In a skillet over medium heat, add a tablespoon of water (to keep it low-fat instead of oil), and cook the minced ginger and garlic until fragrant.
Add the chicken pieces to the skillet, and cook until no longer pink, about 5-7 minutes.
Stir in soy sauce, hoisin sauce, black pepper, and sesame seeds, and cook for another 2 minutes.
Remove from heat and mix in chopped green onions. Set aside to cool.
Once dough has risen, punch it down to release air, and divide into 8 equal pieces.
Roll each piece into a ball, then flatten into a 4-inch (10 cm) round.
Place about 1 tablespoon of the chicken filling in the center of each round, and pinch the edges together to seal.
Place each bun seam-side down on a piece of parchment paper, then cover and let rise for an additional 15 minutes.
Prepare a steamer by bringing water to a boil. Arrange bao buns in the steamer, ensuring they do not touch.
Steam buns for 8-10 minutes or until they puff up and cook through.
Remove them from the steamer, let cool slightly, and serve warm.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 33.2 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 169 mg | 13% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1146 mg | 24% | |
*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.
