Mini Chinese Chicken Snacks Recipes
MINI CHINESE CHICKEN SNACKS
Bisquick® mix provides a simple addition to these bite-sized baked chicken appetizers that are ready in 50 minutes. Perfect if you love Chinese cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Generously grease 24 small muffin cups, 1 3/4x1 inch. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each cup.
- Beat half-and-half and egg in medium bowl. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each cup.
- Bake 20 to 25 minutes or until edges are golden brown and centers are set. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 170 mg, Sugar 0 g, TransFat 0 g
MINI HAWAIIAN CHICKEN SKEWERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 30 skewers (15 servings)
Number Of Ingredients 13
Steps:
- Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
- Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
- Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
MINI CHINESE CHICKEN SNACKS
Number Of Ingredients 13
Steps:
- 1. Heat oven to 375°. Generously grease 24 small muffin cups, 1 3/4 x 1 inch. Stir Bisquick and margarine until blended. Add boiling water stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each cup. 2. Beat half-and-half and egg in medium bowl. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each cup. 3. Bake 20 to 25 minutes or until edges are golden brown and centers are set. Serve warm. Store covered in refrigerator. HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Appetizer: Calories 65 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 15mg Sodium 190mg Carbohydrate 5g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 2% Iron 2% DIET EXCHANGES: 1/2 Starch 1/2 FatBETTY'S TIP: Dress up these picture-perfect party bits by garnishing with shredded carrot, sliced radish, sliced green onion, chopped fresh parsley, red pepper strips or celery leaves.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHINESE CHICKEN IN FOIL APPETIZERS
This is just like paper wrapped chicken from Chinese restaurants. My kids love to make and eat these. Very easy! Time estimates don't include marination.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 1"x1" pieces.
- Place in a shallow pan. Sprinkle green onions on top.
- Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
- Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
- Bake at 450º for 12 minutes.
Nutrition Facts : Calories 178, Fat 4.5, SaturatedFat 0.8, Cholesterol 65.9, Sodium 286, Carbohydrate 3.7, Fiber 0.2, Sugar 1.7, Protein 26.7
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- Heat oven to 375ºF. Generously grease 24 small muffin cups, 1 3/4x1 inch. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each cup.
- Beat half-and-half and egg in medium bowl. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each cup.
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