Sweet and Spicy Asian Chicken petites

(from Lucianolinda’s recipe box)

Source: Taste of Home magazine

Prep time: 25 minutes
Cook time: 10 minutes
Serves 16 people

Categories: Appitizers

Ingredients

  • 4 tsp. olive oil, divided
  • 1/3 cup finely chopped sweet red pepper
  • 3 green onions, finely chopped
  • 2 garlic cloves, minced
  • 1 cup finely chopped cooked chicken breast
  • 2 Tbsp. island teriyaki sauce
  • 1 Tbsp. white grapefruit juice or water
  • 1 Tbsp. sesame oil
  • 1 tsp. Sriracha Asian hot chili sauce
  • 1 tube (8 oz.) refrigerated crescent rolls
  • 2 tsp. sesame seeds sweet chili sauce

Directions

  1. Preheat oven to 375 degrees. In a large skillet, heat 2 tsp. olive oil over medium-high heat. Add red pepper, green onions and garlic; cook and stir 3-5 minutes or until vegetables are tender. Stir in chicken, teriyaki sauce, grapefruit juice, sesame oil and hot chili sauce. Remove from heat; cool slightly.

  2. Unroll crescent dough into one long rectangle; press perforations to seal. Boil dough into a 12-inch square; cut into sixteen 3-inch squares. Place 1 Tbsp. chicken mixture in center of each square. Bring edges of dough over filling, pinching seams to seal; shape into a ball.

  3. Place on ungreased baking sheets, seam side down. Brush tops with remaining olive oil; sprinkle with sesame seeds. Bake 10-12 minutes or until golden brown. Serve warm with sweet chili sauce.

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