Paleo Steamed Chicken Bao Buns
Discover a delightful twist on a classic favorite with these Paleo Steamed Chicken Bao Buns, perfectly crafted for those seeking a nutritious, grain-free alternative. Featuring a soft and pillowy outer layer made from cassava flour, tapioca starch, and almond flour, these buns are entirely Paleo-compliant and gluten-free. Filled with savory chicken breast coated in a flavorful blend of coconut aminos, garlic, ginger, and honey, this recipe guarantees a deliciously sweet and tangy bite with every mouthful. Steamed to perfection and complemented by a garnish of fresh scallions and optional pickled vegetables, these bao buns make an irresistible addition to your meal plan. Ready in under an hour, they’re perfect for impressing your guests or treating yourself to a healthy homemade delight.
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Recipe Information
Ingredients
- 1.5 cups Cassava flour
- 0.5 cups Tapioca starch
- 0.25 cups Almond flour
- 0.75 cups Coconut milk (full-fat, canned)
- 2 tablespoons Avocado oil
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Baking powder (grain-free, paleo-compliant)
- 0.5 teaspoons Sea salt
- 1 lb Chicken breast
- 3 tablespoons Coconut aminos
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Honey
- 2 stalks Scallions (sliced, for garnish)
- 0.5 cups Pickled vegetables (optional, paleo-compliant)
Instructions
1. Prepare the bun dough: In a large mixing bowl, combine cassava flour, tapioca starch, almond flour, baking powder, and sea salt. Stir to ensure the ingredients are well mixed.
2. Add wet ingredients: Gradually mix in the coconut milk, avocado oil, and apple cider vinegar. Knead the mixture until it forms a smooth, elastic dough. If the dough feels too sticky, sprinkle with a little extra cassava flour. Cover the dough and let it rest for 10 minutes.
3. Prepare the chicken filling: Dice the chicken breast into small pieces. Heat a skillet over medium heat and add a splash of avocado oil.
4. Cook the chicken: Add the diced chicken to the skillet and cook for 5-6 minutes until no longer pink. Add coconut aminos, minced garlic, grated ginger, and honey to the skillet. Stir and cook for another 2-3 minutes until the chicken is well coated in the sauce and slightly caramelized. Remove from heat and set aside.
5. Assemble the buns: Divide the dough into 8 equal pieces. Flatten each piece into a small circular disk about 4-5 inches in diameter. Place a spoonful of the chicken filling in the center of each disk. Gather the edges of the dough and pinch them together to seal the bun, forming a small ball with the filling inside.
6. Steam the buns: Place parchment paper or cabbage leaves in a steamer basket to prevent sticking. Arrange the buns in the steamer, leaving space between each bun to allow room for expansion. Steam over boiling water for 10-12 minutes, or until the buns are firm and cooked through.
7. Serve: Remove the buns from the steamer and transfer to a serving plate. Garnish with sliced scallions and serve with optional pickled vegetables for added flavor. Enjoy your paleo-friendly steamed chicken bao buns!
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4971 mg | 216% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 35.7 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2492 mg | 53% | |
*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.
