Asian Chicken Steam Buns over Vegetables

  3 reviews


teaspoons chili oil
cup sliced green onions (about 5)
tablespoons Simply Jif® Peanut Butter
tablespoons hoisin sauce
cup chopped cooked chicken breast
can Pillsbury™ Grands!™ Flaky Layers Original refrigerated biscuits
boxes (7 oz each) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers


  1. 1 In 10-inch nonstick skillet, heat 1 teaspoon of the chili oil over medium-high heat. Add 2 tablespoons of the green onions; cook 1 minute. Stir in peanut butter, hoisin sauce and 1 tablespoon water; cook 2 to 3 minutes, stirring frequently, or until thoroughly heated. Stir in chicken. Set aside.
  2. 2 Separate dough into 8 biscuits. Press each into 5-inch round. Place 2 tablespoons of the chicken mixture in center of each round. Bring edges of biscuit together, pinching to seal and forming a 2 1/2-inch ball.
  3. 3 In 12-inch deep skillet or 8-quart Dutch oven, heat 1/2 to 1 inch water (water should not touch bottom of biscuits). Spray stainless steel steamer basket with Crisco® Original No-Stick Cooking Spray; place in skillet. Arrange filled biscuits seam side down, at least 1 inch apart in steamer basket. Cover; cook over medium-low heat 15 to 20 minutes or until no longer doughy.
  4. 4 Meanwhile, microwave all 3 pouches of frozen vegetables on High 3 to 4 minutes or until thawed.
  5. 5 In 12-inch nonstick skillet, heat remaining 2 teaspoons chili oil over medium-high heat. Add vegetables and 2 tablespoons of the green onions; cook 3 to 5 minutes, stirring constantly or until thoroughly heated.
  6. 6 To serve, spoon vegetables on serving platter; top with buns. Sprinkle with remaining green onions.




Nutrition Information

Recipe Step Photos

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