Whole30 Chicken Bao
Discover the wholesome, gluten-free delight of Whole30 Chicken Bao, crafted to fuse indulgence with clean eating principles. This recipe features fluffy steamed buns made from cassava flour and tapioca starch, paired with a savory filling of tender chicken breast, aromatic ginger and garlic, and fresh veggies like carrots and green onions, all seasoned with coconut aminos for a soy-free umami twist. The buns come together with a creamy coconut milk-based dough, ensuring they’re dairy-free yet irresistibly soft. Perfect for a satisfying lunch or dinner, these healthy and flavorful chicken bao buns are both Whole30-compliant and bursting with flavor. Serve them fresh from the steamer, garnished with vibrant cilantro for a crowd-pleasing treat that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Cassava flour
- 0.5 cup Tapioca starch
- 1 teaspoon Baking powder
- 0.75 cup Coconut milk
- 3 tablespoons Coconut oil
- 1 large Egg
- 1 pound Chicken breast
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 2 cloves Garlic
- 1 inch Ginger
- 1 large Carrot
- 3 stalks Green onions
- 0.25 cup Cilantro
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, mix cassava flour, tapioca starch, baking powder, and sea salt.
Add coconut milk, melted coconut oil, and egg to the dry ingredients. Stir until a dough forms.
Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.
While the dough rests, prepare the filling. Mince the garlic and ginger, and thinly slice the carrot and green onions.
In a skillet over medium heat, add 1 tablespoon of coconut oil. Cook minced garlic and ginger until fragrant.
Add chicken breast, diced into small pieces, into the skillet and cook until the chicken is no longer pink.
Stir in coconut aminos, rice vinegar, and season with salt and pepper. Cook until the sauce is slightly thickened.
Mix in the thinly sliced carrots and green onions, cooking for another 2 minutes. Remove from heat and let it cool slightly.
Divide the dough into 8 equal portions. Roll each piece into a ball, then flatten into a disk about 3 inches in diameter.
Place 1-2 tablespoons of chicken filling in the center of each disk. Pinch the edges to form a bun, ensuring it is sealed well.
Place the buns on parchment paper in a steamer basket, leaving space between them to expand.
Steam the buns over boiling water for about 15 minutes or until the dough is cooked and soft.
Garnish with chopped cilantro before serving hot.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 5298 mg | 230% | |
| Total Carbohydrate | 344.7 g | 125% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 38.6 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 275 mg | 21% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2588 mg | 55% | |
*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.
