Teriyaki Chicken Bao

Serves 6-8 Prep Time 30 minutes   Cook Time 15 minutes   Rated:

Well if you have a great Steamed Bao Buns recipe, it is only logical that you figure out as many ways to use it as possible right? We are running a Honey around the World cooking class for Australian Honey Month in May and so we felt it was the perfect excuse to make bao, one of our favourite things ever.

Bao are usually soft fluffy steamed outer bun, with a salty sweet filling, and usually with a fresh element like herbs and raw veggies. There is also usually a dipping sauce to accompany. They have become increasingly popular in the food truck scene in Australia and for good reason.

Australian Honey Month is an annual event held in May each year to celebrate the honey industry in Australia and promote the consumption of locally produced honey. The event is organized by the Australian Honey Bee Industry Council and aims to raise awareness of the importance of bees and their role in pollinating crops and producing honey. You will be hearing a lot more about honey from me in the coming months as I collaborate with one of the biggest producers of honey in Australia. Watch this space.

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Place all of the marinade ingredients into the Thermomix bowl and blend 10 sec/speed 10.


Pour over chicken to marinate for at least 1 hour.


Heat the EVOO in either a wok, or electric frying pan or similar. Sauté the garlic and onions until just browning and very fragrant. Push to one side of the pan, away from the heat. Add the drained chicken pieces and cook these until they are browning well on the outside. Cook a further 5 minutes, scraping the stickiness from the pan.


Add the capsicum and pineapple and cook for 5 minutes. Serve in Bao Buns with coriander, spring onion and Sichuan Honey Oil.

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