Oriental Chicken Buns Recipe




 Sugar1⁄4 Cup (4 tbs)
 Ginger root1 1⁄2 Teaspoon, finely grated
 Ginger1⁄4 Teaspoon
 Clove garlic1 Clove (5 gm), minced
 Garlic powder1⁄4 Teaspoon
 Soy sauce1⁄4 Cup (4 tbs)
 Boned chicken breasts2 , cut into 0.5-inch cubes (1.5 Cups)
 Cornstarch2 Teaspoon
 Water1 Tablespoon
 Chopped water chestnuts1⁄3 Cup (5.33 tbs)
 Green onion1 , chopped (Top Included)
 Refrigerated flaky biscuits10 Ounce (Hungry Jack)
 Margarine/Butter melted2 Tablespoon (Parkay)
 Sesame seed1 Teaspoon

Nutrition Facts

Serving size

Calories 368 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 40.5 mg

Sodium 1334.4 mg55.6%

Total Carbohydrates 39 g13.1%

Dietary Fiber 0.88 g3.5%

Sugars 14.6 g

Protein 21 g41.8%

Vitamin A 6.6% Vitamin C 4.1%

Calcium 5.3% Iron 13.7%

*Based on a 2000 Calorie diet


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.