Sweet & Spicy Asian Chicken Petites Recipe

Sweet & Spicy Asian Chicken Petites Recipe
Sweet & Spicy Asian Chicken Petites Recipe photo by Taste of Home
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Sweet & Spicy Asian Chicken Petites Recipe

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We love Asian flavors and finger foods. Using chicken, crescent rolls, Sriracha and chili sauce, I made an appetizer that encourages second helpings. —Jeanette Nelson, Bridgeport, WV
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 4 teaspoons 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 tablespoons island teriyaki sauce
  • 1 tablespoon white grapefruit juice or water
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons sesame seeds
  • Sweet chili sauce

Directions

Preheat oven to 375°. In a large skillet, heat 2 teaspoons 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.
Unroll crescent dough into one long rectangle; press perforations to seal. Roll dough into a 12-in. square; cut into sixteen 3-in. squares. Place 1 tablespoon chicken mixture in center of each square. Bring edges of dough over filling, pinching seams to seal; shape into a ball.
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.
Freeze option: Freeze cooled appetizers in resealable plastic freezer bags. To use, reheat appetizers on a baking sheet in a preheated 375° oven until heated through.
Yield: 16 appetizers.
Originally published as Sweet & Spicy Asian Chicken Petites in Simple & Delicious December/January 2015

Nutritional Facts

1 appetizer (calculated without sweet chili sauce): 97 calories, 5g fat (1g saturated fat), 7mg cholesterol, 199mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 4g protein.

  • 4 teaspoons 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 tablespoons island teriyaki sauce
  • 1 tablespoon white grapefruit juice or water
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons sesame seeds
  • Sweet chili sauce
  1. Preheat oven to 375°. In a large skillet, heat 2 teaspoons 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. Roll dough into a 12-in. square; cut into sixteen 3-in. squares. Place 1 tablespoon 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.
    Freeze option: Freeze cooled appetizers in resealable plastic freezer bags. To use, reheat appetizers on a baking sheet in a preheated 375° oven until heated through.
    Yield: 16 appetizers.
Originally published as Sweet & Spicy Asian Chicken Petites in Simple & Delicious December/January 2015

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