Separate dough into 10 biscuits; cut each biscuit in half. Set aside.
In Dutch oven, heat cooking sauce, chicken, stirfry blend, marjoram and 1/4 teaspoon pepper to boiling, stirring occasionally.
Quickly place biscuit pieces in single layer over boiling stew. Sprinkle top of biscuits with paprika and parsley. Cover tightly. Reduce heat; simmer 15 to 20 minutes or until biscuits are no longer doughy.