Mini Chinese Chicken Snacks

(from kintyre’s recipe box)

5g of carbs per snack

Source: Bisquick Cookbook

Cook time: 25 minutes
Serves 12 people

Categories: Erma, appetizer

Ingredients

  • 1 1/4 cups Original Bisquick
  • 1/4 cup margarine or butter, softened
  • 2 tablespoons boiling water
  • 1/2 cup half-and-half
  • 1 egg
  • 1/3 cup finely shredded carrot
  • 1/3 cup drained sliced water chestnuts (from 8-ounce can), chopped
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon five-spice powder
  • 1 medium green onion, thinly sliced (1 tablespoon)
  • 1 can (5 ounces) chunk chicken, drained

Directions

  1. Heat oven to 375 degrees.

  2. Generously grease 24 small muffin cups, 1 3/4 × 1 inch.

  3. Stir Bisquick and margarine until blended.

  4. Add boiling water; stir vigorously until soft dough forms.

  5. Press rounded teaspoonful of dough on bottom and up side of each cup.

  6. Beat half-and-half and egg in medium bowl.

  7. Stir in remaining ingredients.

  8. Spoon about 1 tablespoon mixture into each cup.

  9. Bake 20 to 25 minutes or until edges are golden brown and centers are set.

  10. Serve warm,.

  11. Store covered in refrigerator.

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