Teriyaki Chicken Bao Bun-Inspired Tacos

Prepare the Bao Buns:

Remove Bridgford White Whole Wheat Honey Roll Dough #6737 from the freezer and thaw just until pliable.

On a lightly floured work surface, use a rolling pin to roll each dough piece into an oval approximately 5″ x 4″.

Lightly brush one side of each dough oval with oil and fold in half, oiled side in.

Place each folded bun on an individual square of parchment paper.

Arrange buns on sheet pans, leaving space between each bun. Cover loosely with greased plastic wrap.

Place in a proofer or warm, draft-free area and allow buns to proof approximately 45–60 minutes, or until noticeably puffy. Do not overproof.

Prepare the Steamer:

Prepare steaming equipment according to manufacturer’s instructions. Bring water to a boil, then reduce to maintain a strong, steady simmer. Water should not touch the bottom of the steamer pan or basket.

Arrange proofed bao buns on their parchment squares in perforated steamer pans or steamer baskets, leaving approximately 1 inch between buns. Steam in batches as necessary to avoid overcrowding.

Cover tightly and steam for approximately 14–15 minutes. Do not remove the cover during steaming.

Remove steamer from heat and allow buns to rest, covered, for 2–3 minutes before removing the lid.

Carefully remove buns from the steamer. Keep covered and warm until ready to assemble and serve.

Prepare the Teriyaki Chicken:

Place cooked diced chicken in a large skillet, tilt skillet or steam-jacketed kettle.

Add reduced-sodium teriyaki sauce, ginger and garlic, if using. Stir until chicken is evenly coated. Add up to 1/2 cup water as needed for desired consistency.

Heat chicken mixture to 165°F, stirring occasionally.

Assemble:

Open each warm bao bun and fill with 2 oz cooked teriyaki chicken.

Top with cabbage, carrots, cucumber and green onions. Garnish with sesame seeds, cilantro or sriracha mayo, if desired.

Serve immediately.