Island Teriyaki Tiki Chicken Bites

Recipe Rating:	10 Ratings5
Categories:	Quick & Easy, Poultry Appetizers
Collections:	The Great Tailgate!, Asian Inspired
Serves:	16
Prep Time:	20 Min
Cook Time:	25 Min

Ingredients

1 tsp	toasted sesame oil
1/2 lb	boneless skinless chicken breast, cut into 1/4-inch pieces
1/4 c	medium green onions, finely diced
1/4 c	asian sweet chili sauce
1 Tbsp	island teriyaki sauce
1 Tbsp	pineapple preserves
2 tsp	balsamic seasoned rice vinegar
1/3 c	finely shredded carrots
1/3 c	finely diced orange bell pepper
1 tsp	minced garlic
1 tsp	sriracha hot sauce
1 can(s)	(8oz) refrigerated crescent dinner rolls
2 tsp	black sesame seeds
1 c	sweet and sour sauce for dipping

Pinched by hd6604, and 2,622 more.

Jeanette Nelson

Lightly Salted

Sophia, WV (pop. 1,344)

nelsonjs2

Member Since Oct 2010

Jeanette's Notes:

Asian food is one of my family favorites. So is this delicious appetizer recipe, which captures those flavors you find at your favorite Chinese restaurant. Who can resist these fabulous island teriyaki tiki bites! I know i can't especially when you dip these into a sweet and sour sauce. I guarantee if you put these in front of a crowd; especially at a football party get together; they will be gone in seconds. The ultimate game party food for any sports gathering! Try them and see.

(See Jeanette's Original Version of Recipe)

Comments from the Test Kitchen:

These little bites have quite the BITE! But even I - who is fairly weary of spicy hot food - was so impressed by how nicely all of the flavors come together in this recipe. We love their creative presentation, and the recipe would be easy to double or triple depending on your party size. Party on!

Directions

Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently.

Reduce heat to medium-low; stir in Asian sweet chili sauce, Island Teriyaki sauce, pineapple preserves, balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and sriracha hot sauce. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.

Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.

Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup.

Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling.

Spray shaped rolls lightly with cooking spray; sprinkle with black sesame seeds. Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve with sweet and sour sauce for dipping.

Comments

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Mary Feltman MaryEsther767

Apr 5, 2013

Hi Jeanette, this looks like a fabulous recipe! I love Asian foods, especially with a little kick. I see an "Island Teriyaki Sauce" listed, but I've never heard of that. Is Island a brand, or is this a special blend, or what? Congrats for winning and thank you for sharing!

Marybeth Mank gr8chefmb

Feb 19, 2013

Congratulations, Jeanette!!!! These look sooooo delicious!!!! :-)

Pat Duran kitchenchatter

Pat Duran [kitchenchatter] has shared this recipe with discussion groups:
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Venetta Sisson vsisson

Feb 16, 2013

I can't wait to try these!! Congrats on your winning recipe!

Sherri Rockwell Sherrinana

Feb 15, 2013

This sounds awesome I love recipes you can recreate without taking classes first lol thanks for sharing I will be trying this soon & it will probly be the star of the game food when Alabama football starts up again congrats on the win ...

Christine Sachs kitchenartist

Feb 13, 2013

There are nine ingredients in this recipe that are not in my kitchen. These do sound WONDERFUL, but it will take a few grocery trips before I can afford to purchase everything. My husband just lost his job, and I am disabled. None of it will be a waste though, my husband and I both like 'heat' in our food, and by the sound of this recipe, I will be making them again and again. Thank-you so much for sharing, and congratulations on the ribbon! God Bless

Deborah Doucet Deborahlynn57

Jan 29, 2013

Any suggestions on how to make vegetarian?or with shrimp?

judy beck jude47

Jan 29, 2013

I was wondering if you could use won ton wrappers for these as well. I use them for appetizers in muffin tins. They are great, and there are so many of them in a pkg. One recipe I do at xmas, is cream cheese with cherries , nuts, etc in the wrapper. Great results.