Hoisin Chicken Steam Buns with Sesame Carrots & Ginger Bok Choy
Customer Favorite

Hoisin Chicken Steam Buns

with Sesame Carrots & Ginger Bok Choy

35 MIN
4 Servings
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From the Test Kitchen

You’ll fill these delightfully pillowy steam buns—or bao—with hoisin-glazed chicken and sesame-marinated carrots, for savory, sweet, and nutty flavors. A side of bok choy sautéed with fresh ginger rounds it all out.

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  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Hoisin Chicken Steam Buns with Sesame Carrots & Ginger Bok Choy
Title
time-saving
tips & techniques
Steam Buns
Baby Bok Choy
How To: Peel & Mince Ginger
Carrots
Hoisin Sauce
How To: Safely Cut Round Vegetables
Sesame Oil
Rice Vinegar
Ginger
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the carrots:
1 Prepare the ingredients & marinate the carrots:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the grated carrots, half the vinegar, and ¼ of the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the chicken:
2 Cook the chicken:

While the carrots marinate, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat the remaining sesame 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. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Cover with aluminum foil to keep warm.

Steam the buns:
3 Steam the buns:

While the chicken cooks, 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 and steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer to a work surface.

Cook the bok choy:
4 Cook the bok choy:

While the buns steam, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat and season with salt and pepper to taste.

Dress the chicken:
5 Dress the chicken:

Add the hoisin sauce and remaining vinegar to the bowl of cooked chicken; stir to coat. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Gently open the steamed buns. Fill with the dressed chicken and marinated carrots. Serve the finished buns with the cooked bok choy. Enjoy!

Tips from Home Chefs

Hoisin Chicken Steam Buns

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

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the grated carrots, half the vinegar, and ¼ of the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

2 Cook the chicken:

While the carrots marinate, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat the remaining sesame 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. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Cover with aluminum foil to keep warm.

Cook the chicken:
Steam the buns:
3 Steam the buns:

While the chicken cooks, 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 and steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer to a work surface.

4 Cook the bok choy:

While the buns steam, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat and season with salt and pepper to taste.

Cook the bok choy:
Dress the chicken:
5 Dress the chicken:

Add the hoisin sauce and remaining vinegar to the bowl of cooked chicken; stir to coat. Season with salt and pepper to taste.

6 Serve your dish:

Gently open the steamed buns. Fill with the dressed chicken and marinated carrots. Serve the finished buns with the cooked bok choy. Enjoy!

Serve your dish:
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