Oriental Chicken Buns
|Sugar||1⁄4 Cup (4 tbs)|
|Ginger root||1 1⁄2 Teaspoon, finely grated|
|Clove garlic||1 Clove (5 gm), minced|
|Garlic powder||1⁄4 Teaspoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Boned chicken breasts||2 , cut into 0.5-inch cubes (1.5 Cups)|
|Chopped water chestnuts||1⁄3 Cup (5.33 tbs)|
|Green onion||1 , chopped (Top Included)|
|Refrigerated flaky biscuits||10 Ounce (Hungry Jack)|
|Margarine/Butter melted||2 Tablespoon (Parkay)|
|Sesame seed||1 Teaspoon|
Heat oven to 375Â°F.
In medium skillet, combine sugar, ginger, garlic and soy sauce.
Cook over medium heat until boiling; add chicken.
Cook 3 to 4 minutes or until chicken becomes opaque; remove from heat.
With a slotted spoon, remove chicken from ginger sauce; drain well, reserving 1/4 cup ginger sauce.
Combine cornstarch and water; stir into reserved ginger sauce.
Return to heat; heat to boiling, stirring continuously.
Cook until clear and thickened.
Stir in chicken mixture, water chestnuts and green onion.
Remove from heat; cool 10 minutes.
Separate dough into 10 biscuits; press or roll each biscuit to 4-inch circle.
Place 2 tablespoons chicken mixture on center of each circle.
Fold dough over chicken, covering completely; seal well, shaping into balls.
Place filled biscuits seam-side-down on ungreased cookie sheet.
Brush tops with melted margarine; sprinkle with sesame seed.
Bake at 375Â°F. for 9 to 14 minutes or until golden brown.
Remove from cookie sheet immediately.