Whole30 Chicken Bao

Elevate your Whole30 meal plan with this irresistible Whole30 Chicken Bao recipe, a creative twist on a beloved classic. These fluffy, grain-free steamed buns are made with cassava flour and tapioca starch, making them completely gluten-free, paleo-friendly, and compliant with Whole30 guidelines. Filled with tender chicken breast simmered in a savory blend of coconut aminos, garlic, and ginger, and paired with crisp carrots and fresh green onions, every bite is a harmonious balance of flavor and texture. Steamed to perfection and garnished with fragrant cilantro, these bao buns are as indulgent as they are wholesome. Perfect as a meal prep option or for an impressive dinner, this recipe is the ultimate comfort food without compromise.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

In a large bowl, mix cassava flour, tapioca starch, baking powder, and sea salt.

Step 2

Add coconut milk, melted coconut oil, and egg to the dry ingredients. Stir until a dough forms.

Step 3

Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 20 minutes.

Step 4

While the dough rests, prepare the filling. Mince the garlic and ginger, and thinly slice the carrot and green onions.

Step 5

In a skillet over medium heat, add 1 tablespoon of coconut oil. Cook minced garlic and ginger until fragrant.

Step 6

Add chicken breast, diced into small pieces, into the skillet and cook until the chicken is no longer pink.

Step 7

Stir in coconut aminos, rice vinegar, and season with salt and pepper. Cook until the sauce is slightly thickened.

Step 8

Mix in the thinly sliced carrots and green onions, cooking for another 2 minutes. Remove from heat and let it cool slightly.

Step 9

Divide the dough into 8 equal portions. Roll each piece into a ball, then flatten into a disk about 3 inches in diameter.

Step 10

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.

Step 11

Place the buns on parchment paper in a steamer basket, leaving space between them to expand.

Step 12

Steam the buns over boiling water for about 15 minutes or until the dough is cooked and soft.

Step 13

Garnish with chopped cilantro before serving hot.

Nutrition Facts

Serving size	(1306.2g)

Amount per serving	% Daily Value*
Calories	2567.1

Total Fat 67.8g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 4.9g
Cholesterol 609.6mg	0%
Sodium 5298.5mg	0%
Total Carbohydrate 344.7g	0%
Dietary Fiber 9.6g	0%
Total Sugars 38.6g
Protein 139.9g	0%

Vitamin D 53.8IU	0%
Calcium 274.6mg	0%
Iron 10.1mg	0%
Potassium 2587.5mg	0%

*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.

Source of Calories

Fat: 23.9%

Protein: 22.0%

Carbs: 54.1%