Paleo Chicken Bao
Experience the delicious fusion of tradition and health with this Paleo Chicken Bao recipe! These gluten-free, grain-free buns are crafted with a nutrient-rich dough made from almond flour, tapioca starch, and coconut flour, delivering a fluffy, satisfying texture perfect for paleo lifestyles. The savory filling combines ground chicken, fragrant garlic, ginger, and a touch of coconut aminos for a flavorful twist, complemented by crisp shredded carrots and cabbage for added crunch. Perfectly baked to golden perfection, these bao buns are a wholesome take on a classic comfort food. Whether you're meal prepping or treating yourself, these paleo-friendly delights make a fantastic appetizer, lunch, or dinner option that’s as nourishing as it is indulgent!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Tapioca starch
- 0.25 cup Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup Coconut milk
- 0.25 cup Coconut oil
- 1 pound Chicken breast
- 2 tablespoons Coconut aminos
- 3 cloves Garlic
- 1 inch, grated Ginger
- 2 sliced Green onions
- 1 teaspoon Coconut sugar
- 1 teaspoon Sesame oil
- 0.5 cup Shredded carrots
- 1 cup, shredded Cabbage
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine almond flour, tapioca starch, coconut flour, baking soda, and salt. Whisk together until well mixed.
In a separate bowl, beat the eggs and then add coconut milk and melted coconut oil. Mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
In a food processor, pulse the chicken breast until it is finely ground.
Heat a skillet over medium heat. Add a little coconut oil and then sauté the garlic and ginger until fragrant.
Add the ground chicken to the skillet and cook until browned, about 5-7 minutes.
Stir in the coconut aminos, chopped green onions, coconut sugar, and sesame oil, cooking for another 3-4 minutes.
Remove from heat and mix in the shredded carrots and cabbage to the chicken mixture.
Divide the dough into 8 equal portions and flatten each piece into a small circle about 1/4 inch thick.
Place a spoonful of chicken filling in the center of each dough circle, then fold the edges together and pinch to seal, forming a bun.
Place the buns on a parchment-lined baking sheet and bake in the preheated oven for 15-20 minutes or until the dough is cooked through and slightly golden.
Remove the bao from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 4799 mg | 209% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 43.2 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 714 mg | 55% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2274 mg | 48% | |
*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.
