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Photo of Pulled chicken bao buns by WW

Pulled chicken bao buns

5
Points® value
Total Time
3 hr 10 min
Prep
10 min
Cook
3 hr
Serves
4
Difficulty
Easy
Planning a night in front of the telly? Bao buns are perfect for chilling out. Toss everything into the slow cooker and it’ll be ready by episode three of your box-set marathon.

Ingredients

Chicken breast, skinless, raw

4 medium

Dark soy sauce

2 tablespoon(s)

Honey

1 tablespoon(s), level

Oyster sauce

2 tablespoon(s)

Rice Wine Vinegar

½ tablespoon(s)

Root Ginger

1 tablespoon(s), finely grated

Garlic

3 clove(s), finely sliced

Chilli, green or red

1 individual, red, sliced

Cornflour

2 teaspoon(s), level

Bao buns

4 individual

Carrots, raw

1 medium, trimmed and shredded

Spring Onions

4 medium, trimmed and shredded

Instructions

  1. Put the chicken into a slow cooker. Mix the soy sauce, honey, oyster sauce, vinegar, ginger, garlic and chilli together in a small bowl, then pour over the chicken. Cover and cook on low for 3 hours, then transfer the chicken to a plate, shred with forks and keep warm.
  2. Pour the liquid from the slow cooker into a small pan and whisk in the cornflour. Gently simmer over a low-medium heat until the sauce is thick enough to coat the back of a spoon, then stir in the shredded chicken and heat through.
  3. Heat the buns to pack instructions, then stuff with the chicken, carrot and spring onions. Scatter over the coriander leaves and serve.

Notes

The pulled chicken can be frozen in an airtight container for up to 1 month.

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