Low Fat Mini Chicken Pao
Elevate your snack game with these irresistible Low Fat Mini Chicken Pao—soft, tender buns stuffed with a flavorful, protein-packed chicken filling! Perfectly portioned and steam-cooked to fluffy perfection, this recipe combines whole wheat dough with a savory filling of lightly seasoned chicken, ginger, garlic, and spring onions, creating a guilt-free, healthy appetizer or snack option. By using low-sodium soy sauce and a touch of olive oil, these buns are both waistline-friendly and packed with rich umami flavor. Ready in just under an hour and easy to make, these steamed buns are a wholesome treat for any occasion. Whether you’re meal prepping or hosting a casual get-together, these low-fat chicken paos are sure to be a hit!
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Ingredients
- 250 grams Boneless, skinless chicken breast
- 150 grams Whole wheat flour
- 120 milliliters Warm water
- 5 grams Instant yeast
- 5 grams Salt
- 10 milliliters Olive oil
- 15 milliliters Low-sodium soy sauce
- 10 grams Ginger, grated
- 5 grams Garlic, minced
- 20 grams Spring onions, finely chopped
- 2 grams Black pepper
- 10 grams Sugar
Directions
Step 1
Begin by preparing the dough. In a large bowl, mix the warm water, yeast, and half the sugar. Let it sit for 5 minutes until the mixture is frothy.
Step 2
Add whole wheat flour, salt, and olive oil to the yeast mixture. Stir until a dough forms. Knead for about 5-7 minutes until the dough is smooth and elastic. Cover and set aside in a warm place to rise for 1 hour or until doubled in size.
Step 3
While the dough is rising, prepare the chicken filling. Finely chop the chicken breast into small pieces.
Step 4
Heat a non-stick pan over medium heat and add a bit of olive oil. Sauté the garlic and ginger until fragrant, about 1 minute.
Step 5
Add the chopped chicken to the pan and cook until it is no longer pink.
Step 6
Stir in the low-sodium soy sauce, remaining sugar, black pepper, and spring onions. Cook for another 2-3 minutes until the sauce has thickened slightly. Remove from heat and let it cool.
Step 7
Once the dough has risen, punch it down to remove any air bubbles. Divide the dough into 12 equal parts.
Step 8
Roll each piece of dough into a ball and flatten slightly. Place about a tablespoon of chicken filling in the center of each dough piece. Pinch the edges of the dough to seal it around the filling, forming a small bun.
Step 9
Place the buns on parchment paper, seam-side down, and let them rise for an additional 15 minutes.
Step 10
Preheat a steamer over medium-high heat. Steam the buns for about 15 minutes until they are firm and cooked through.
Step 11
Allow the chicken pao to cool slightly before serving. Enjoy your low-fat mini chicken pao as a healthy appetizer or snack!
Nutrition Facts
| Serving size | (603.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1098.3 |
| Total Fat 21.8g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 212.5mg | 0% |
| Sodium 2670.7mg | 0% |
| Total Carbohydrate 127.9g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 11.5g | |
| Protein 102.8g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 115.1mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1420.6mg | 0% |
Source of Calories