Ingredients:
2 tablespoons sugar
1 1/2 teaspoons fresh gingerroot, finely grated
2 cloves minced garlic
2 tablespoons soy sauce
2 boneless chicken breasts, cut into 1/2 inch cubes
2 teaspoons cornstarch
1 tablespoon water
1/3 cup water chestnuts, finely chopped
1 green onions, chopped
1 can flakey biscuits
2 tablespoons melted butter
sesame seeds
Directions:
Heat over to 375 degrees.
In large skillet combine sugar, ginger, garlic and soy sauce.
Cook over medium heat until boiling.
Add chicken, cooking 3 to 4 minutes.
Remove from heat.
With a slotted spoon, remove chicken from pan juices.
Drain well reserving liquid.
Combine cornstarch and water, stir into reserved liquid.
Return to heat.
Heat to boiling, stirring constantly until clear& thickened.
Add chicken, water chestnut and green onion.
Remove from heat and cool 10 minutes.
Sparate biscuit dough into 10 biscuits, press or roll each biscuit into 4 inch circle.
Place 2 tbs chicken mixture on center of dough.
Fold dough over chicken, covering completely.
Seal well, shape into balls.
Place filled biscuits seam side down on ungreased cookie sheet.
Brush with melted butter, sprinkle with sesame seeds.
Bake 9-12 minutes or until golden brown.
Servings: Serve
Time preparation: 15 min.
Time total: 40 min.