Teriyaki Chicken Bao Bun-Inspired Tacos

Directions:

Prepare the Bao Buns

On a lightly floured work surface, using a rolling pin, roll each thawed Parkerhouse Roll Dough piece into a 4-inch oval, approximately ⅛-inch thick. Brush one side lightly with oil and fold in half.

Place each folded bun on a square of parchment paper. Cover loosely with greased plastic wrap and let rise in a warm place for 45–60 minutes, or until puffy.

Bamboo Steamer Method

Follow the manufacturer’s instructions for your bamboo steamer. Select a saucepan, skillet, or wok with a diameter that allows the bamboo steamer to sit securely on top without falling into the pan or extending beyond the edges.

Fill the pan with approximately 2 inches of water, making sure the water does not touch the bottom of the steamer. Bring the water to a boil, then reduce to a steady simmer.

Arrange the bao buns in the bamboo steamer, leaving about 1 inch between each bun. Steam in batches if necessary. Cover and steam for 12–14 minutes without lifting the lid.

Remove the pan from the heat and let the buns rest, covered, for 2 minutes before opening the lid.

Stovetop Steamer Basket Method

Fill a large saucepan or Dutch oven with 1½–2 inches of water. Place a folding metal vegetable steamer basket inside the pan, making sure the water does not touch the basket.

Bring the water to a boil, then reduce to a steady simmer.

Arrange the bao buns on their parchment squares in the steamer basket, leaving space between each bun. Steam in batches if necessary.  Cover tightly and steam 12–14 minutes (do not open the lid).

Turn off the heat and let the buns rest, covered, for 2 minutes before removing the lid. Keep the steamed bao covered with a clean kitchen towel until ready to serve.

Prepare the Chicken

Heat oil in a large skillet over medium-high heat. Add the chicken and cook 6–8 minutes, stirring occasionally, until browned and cooked through.

Reduce heat to medium. Stir in the teriyaki sauce and, if desired, the ginger and garlic. Simmer 2–3 minutes, or until the chicken is evenly coated and the sauce has thickened slightly.

Assemble

Open each warm bao bun and fill it with teriyaki chicken. Top with shredded cabbage, carrots, cucumber, green onions, sesame seeds and fresh cilantro and sriracha mayo, if desired. Serve immediately.