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Hoisin Chicken Steam Buns

with Marinated Carrots & Miso Cabbage Slaw

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

We’re filling soft, pillowy bao, or Chinese-style steam buns, with bites of chicken dressed with sweet hoisin and marinated carrots. They’re served alongside crunchy cabbage tossed with an irresistibly savory-sweet dressing of mayonnaise mixed with miso paste.

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Prepare the ingredients & marinate the carrots:
1 Prepare the ingredients & marinate the carrots:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Place in a bowl and add the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook & dress the chicken:
2 Cook & dress the chicken:

While the carrots marinate, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Transfer to a large bowl. Add the hoisin sauce; stir to coat. Cover with foil to keep warm

Make the slaw:
3 Make the slaw:

While the chicken cooks, in a medium bowl, whisk together the miso paste, mayonnaise, and a drizzle of olive oil. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Steam the buns:
4 Steam the buns:

While the cabbage marinates, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer. Cover with the lid of the pot and steam 3 to 4 minutes per batch, or until puffy and softened. Carefully transfer to a work surface. 

Finish & serve your dish:
5 Finish & serve your dish:

Gently open the steamed buns. Fill the buns with the dressed chicken and marinated carrots (discarding any liquid). Serve the finished buns with the slaw. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & marinate the carrots:
1 Prepare the ingredients & marinate the carrots:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. Place in a bowl and add the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

2 Cook & dress the chicken:

While the carrots marinate, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Transfer to a large bowl. Add the hoisin sauce; stir to coat. Cover with foil to keep warm

Cook & dress the chicken:
Make the slaw:
3 Make the slaw:

While the chicken cooks, in a medium bowl, whisk together the miso paste, mayonnaise, and a drizzle of olive oil. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

4 Steam the buns:

While the cabbage marinates, rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches, place the buns in the strainer. Cover with the lid of the pot and steam 3 to 4 minutes per batch, or until puffy and softened. Carefully transfer to a work surface. 

Steam the buns:
Finish & serve your dish:
5 Finish & serve your dish:

Gently open the steamed buns. Fill the buns with the dressed chicken and marinated carrots (discarding any liquid). Serve the finished buns with the slaw. Enjoy!