Cook time: 25 Min Prep time: 20 Min Serves: 16
Ingredients
1 tsp toasted sesame oil
1/2 lb boneless skinless chicken breast, cut into 1/4-inch pieces
1/4 c medium green onions, finely diced
1/4 c asian sweet chili sauce
1 Tbsp island teriyaki sauce
1 Tbsp pineapple preserves
2 tsp balsamic seasoned rice vinegar
1/3 c finely shredded carrots
1/3 c finely diced orange bell pepper
1 tsp minced garlic
1 tsp sriracha hot sauce
1 can(s) (8oz) refrigerated crescent dinner rolls
2 tsp black sesame seeds
1 c sweet and sour sauce for dipping
Directions
1. Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.
2. Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
3. Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
4. Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.
5. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.
6. Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.
Last Step: Don’t forget to share!
Island Teriyaki Tiki Chicken Bites
