Sticky soy & ginger chicken buns with crunchy veg

Name: Sticky soy & ginger chicken buns with crunchy veg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 250 g chicken thigh fillets, cut into 2cm pieces; 80 g tube Bart Japanese Sticky Soy & Garlic Paste; 2 tbsp rice vinegar; 2 tbsp caster sugar; 160 g red cabbage, finely shredded; 2 carrots, finely shredded; 2 red chillies, finely chopped; 1 tbsp vegetable oil; 168 g pack 6 steamed bao buns; 4 salad onions, finely shredded; 30 g roasted salted peanuts, finely crushed

The magic is in the marinade, and choosing chicken thighs for inbuilt juiciness.

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Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
PlusMarinating

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250g chicken thigh fillets, cut into 2cm pieces
½ x 80g tube Bart Japanese Sticky Soy & Garlic Paste
2 tbsp rice vinegar
2 tbsp caster sugar
160g red cabbage, finely shredded
2 carrots, finely shredded
2 red chillies, finely chopped
1 tbsp vegetable oil
168g pack 6 steamed bao buns
4 salad onions, finely shredded
30g roasted salted peanuts, finely crushed

Place the chicken in a bowl with most of the soy and garlic paste, then mix well and set aside for at least 15 minutes (or cover and chill for up to 12 hours). Mix the rice vinegar and sugar together with a good pinch of salt. Mix the cabbage and carrots with half the vinegar mixture in a bowl. Mix the chillies in a small bowl with the remaining vinegar mixture.
Warm the oil in a large frying pan over a high heat, then add the chicken and cook for 8 minutes turning occasionally, until caramelised on the outside and cooked through with no pink meat and juices that run clear. Drizzle the remaining soy and garlic paste in at the end to make everything nice and sticky. Heat the buns according to pack instructions.
Fill the buns with the chicken, vegetables, chillies, salad onions and peanuts and serve, with any extra vegetables on the side.