Low Sodium Homemade Chicken Buns
Elevate your snack game with these irresistible Low Sodium Homemade Chicken Buns! Perfectly soft and fluffy, these buns are crafted with a lightly sweet, homemade dough and stuffed with a savory, low-sodium chicken filling that's bursting with flavor. Tender shredded chicken seasoned with garlic, onion, paprika, and a touch of low-sodium soy sauce is paired seamlessly with carrots and green onions for a nutritious twist. Topped with a golden egg wash and a sprinkle of sesame seeds, these baked delights make for a heartwarming meal or snack that’s low in sodium yet rich in taste. Whether enjoyed fresh out of the oven or packed for lunch, these wholesome chicken buns are sure to become a family favorite!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Sugar
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breast
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Paprika
- 1 cup Unsalted chicken broth
- 1 tablespoon Low-sodium soy sauce
- 1 medium Carrot, finely grated
- 2 stalks Green onion, finely chopped
- 1 Egg, beaten
- 1 tablespoon Sesame seeds
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit until foamy, about 5 minutes.
In a large mixing bowl, combine the flour and the yeast mixture. Add olive oil and mix to form a soft dough.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, 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. Cook the chicken breast in unsalted chicken broth until fully cooked, about 10-12 minutes.
Shred the cooked chicken using two forks. Mix with black pepper, garlic powder, onion powder, paprika, low-sodium soy sauce, grated carrot, and chopped green onion. Set aside.
Once the dough has risen, punch it down to release air. Divide the dough into 12 equal portions.
Roll each portion into a ball and then flatten it. Place about 1-2 tablespoons of the chicken filling in the center. Gather the edges, pinch them together to seal, and shape it into a bun.
Place the buns seam-side down on a parchment-lined baking sheet. Cover and let them rise again for about 15-20 minutes.
Preheat your oven to 375°F (190°C). Brush the buns with beaten egg and sprinkle sesame seeds on top.
Bake in the preheated oven for 15-20 minutes or until lightly golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your delicious, low-sodium chicken buns!
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 362.4 g | 132% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 29.2 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 204 mg | 16% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2199 mg | 47% | |
*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.
