Pulled Chicken Bao Buns

Serves 3

6 Points® per serving

Ingredients

4x 165g skinless chicken breast fillets
4 x 30g bao buns
4x spring onions, trimmed and shredded
3 garlic cloves, finely sliced
1 large carrot, thinly sliced
1 red chilli, sliced
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp clear honey
1 tbsp ginger, finely grated
½ tbsp rice wine vinegar
2 tsp cornflour
Coriander leaves to garnish

Method

Step 1: Preheat the slow cooker.
Step 2: Mix the soy sauce, honey, oyster sauce, rice wine vinegar, ginger, garlic and chilli together in a small bowl.
Step 3: Pour over the chicken and place in the slow cooker, cover and cook on low for 3 hours.
Step 4: Once cooked, shred the chicken with forks and cover to keep warm.
Step 5: Pour the liquid from the slow cooker into a small pan and whisk in the cornflour.
Step 6: 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.
Step 7: Heat the bao buns according to the pack instructions then stuff with the chicken, carrot and spring onions.

Garnish with the coriander leaves and serve.