Be inspired with Recipes created by Chefs.
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|500||mg||Five Spice Powder|
|20||mL||Chinese Cooking Wine|
|1||each||QBA Sriracha Milk Bun|
|2||g||Red Onion, Sliced|
Combine the five spice powder, soy sauce, chinese cooking wine and ginger puree in a bowl. Add chicken, marinate for 30 minutes.
Prepare the soy ginger aioli by combining the soy, ginger and Praise mayonnaise. Cover and refrigerate.
Heat a chargrill over high heat. Remove chicken from marinade. Chargrill until cooked through. Remove and keep warm.
Toast the cut sides of the bun and spread with the soy ginger aioli. Top with lettuce, chicken, red onion, carrot, avocado and coriander sprigs. Serve.
Serving suggestion – serve with a drizzle of Sriracha sauce if desired
Cost per serve $4.79*
*Based on RRP