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Wow Bao Teriyaki Chicken Bao, 4 Pack, Frozen
Wow Bao
2.4 fl oz

Wow Bao Teriyaki Chicken Bao, 4 Pack, Frozen

Wow Bao Teriyaki Chicken Bao is a steamed bun filled with roasted chicken, red peppers, green onions and sweet teriyaki sauce. It's one of Wow Bao's signature flavors. Wow Bao has been steaming delicious fluffy buns with pride since 2003. These are for people who enjoy the traditional flavor of teriyaki sauce with ginger, garlic, soy sauce, onion and sesame inside a fluffy steamed bao bun. Teriyaki is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and...
AVAILABLE AT:
$7.47
Walmart
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Health Info
Macros
27g
CARBS
4g
FAT
6g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
WHEAT
SOYBEANS
Product Info
UPC Code:
850712007084
Ingredients
Dough (enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], water, cane sugar, high heat milk solids [nonfat milk solids], canola oil, yeast [yeast (saccharomyces cerevisiae), sorbitan monostearate], baking powder [sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate]), Filling (boneless skinless chicken thigh, onion, teriyaki sauce [cane sugar, tamari (water, soybean, salt, alcohol [to preserve freshness]), red wine vinegar, salt], red pepper, chicken fat, green onion, water, corn starch, ginger, garlic, cilantro, tamari (water, soybean, salt, alcohol [to preserve freshness]), sesame oil, salt, caramel color).
Description
Wow Bao Teriyaki Chicken Bao are bao buns filled with traditional teriyaki chicken flavored with ginger, onion, garlic, and sesame. Restaurant-quality bao created by the chefs at Lettuce Entertain You. The bao come frozen and contains 4 bao per 10-ounce package. Easy to make, simply steam on the stove or heat in the microwave. For best results, use the steam method. Delicious as a sharable appetizer or as part of a quick lunch of dinner. Wow Bao has been steaming delicious fluffy buns with pride since 2003.
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