Thai Chicken Bites with Spicy Mango Peanut Dipping Sauce

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  • 20 min prep time
  • 35 min total time
  • 17 ingredients
  • 6 servings

Ingredients

Bites

2
cans (5 oz each) chunk chicken breast, drained
1/4
cup finely chopped red bell pepper
1/4
cup finely chopped yellow bell pepper
1/4
cup chopped green onions (4 medium)
2
tablespoons finely chopped fresh cilantro
2
tablespoons soy sauce
2
tablespoons honey
2
tablespoons creamy peanut butter
1
can Pillsbury™ refrigerated crescent dinner rolls
1
egg, well beaten
1
teaspoon white or black sesame seed

Dipping Sauce

1
mango, peeled, seeded
1
teaspoon garlic chili sauce
1
tablespoon peanut butter
1
tablespoon packed brown sugar
2
tablespoons water

Garnish

Chopped fresh cilantro

Directions

  1. 1 Heat oven to 400°F.
  2. 2 In large bowl, stir together chicken, red and yellow bell pepper, green onions and 2 tablespoons cilantro. In small microwavable bowl, microwave soy sauce, honey and 2 tablespoons peanut butter on High 30 to 60 seconds or until softened; stir until combined. Drizzle over chicken mixture; toss to coat.
  3. 3 On ungreased cookie sheet, unroll dough into 2 long rectangles; press perforations to seal. Spoon half of chicken mixture lengthwise down center of each rectangle. Bring long sides of dough up over filling; firmly pinch seam and ends to seal.
  4. 4 Brush tops of dough with small amount of beaten egg. Sprinkle with sesame seed.
  5. 5 Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 10 minutes.
  6. 6 Meanwhile, in blender or small food processor, place Dipping Sauce ingredients. Cover; blend until pureed.
  7. 7 Cut appetizer into 1 1/2-inch slices. Garnish with cilantro. Serve warm with dipping sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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