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Oriental Chicken Buns

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Ingredients
  Sugar 1⁄4 Cup (4 tbs)
  Ginger root 1 1⁄2 Teaspoon, finely grated
  Ginger 1⁄4 Teaspoon
  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)
  Cornstarch 2 Teaspoon
  Water 1 Tablespoon
  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
Directions

Heat oven to 375°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 375°F. for 9 to 14 minutes or until golden brown.
Remove from cookie sheet immediately.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
5

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