STICKY SOY CHICKEN BAO BUNS

1. Preheat your oven to 220°C and line a large baking tray with baking paper.
2. Toss the chicken pieces in the cornflour and a generous pinch of salt and pepper until well coated. Spread in a single layer on the prepared tray and drizzle with a little oil. Bake for 20–25 minutes until cooked through.
3. While the chicken bakes, mix all the sauce ingredients together in a small saucepan over medium heat. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened. Set aside.
4. Transfer the cooked chicken to a large bowl and pour over all of the sauce. Toss well until every piece is coated.
5. Steam the bao buns as per the packet instructions.
6. Toss the LeaderBrand Mexican Salad with the included dressing sachet.
7. To assemble, fill each bao bun with LeaderBrand Mexican Salad and sticky honey soy chicken. Top with red chilli, coriander and sesame seeds.

MEXICAN SALAD

A delicious blend of crispy iceberg lettuce tossed with carrots and red cabbage, paired with an authentic, tangy, sour cream-based Mexican dressing.

• wb_sunny Available All Year Round
• grass Gisborne
• tag_faces Gluten Free
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• block Contains Milk

• 500g boneless chicken thighs, cut into bite-sized pieces
• 3 tbsp cornflour
• 8 bao buns
• 1 bag LeaderBrand Mexican Salad
• 1 red chilli, thinly sliced (optional)
• Coriander leaves
• Sesame seeds

Sticky honey soy sauce

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tbsp fresh ginger, grated
• 1 tsp sesame oil
• 2 cloves garlic, finely grated
• 1 tsp chilli flakes (optional)