Baked Hoisin Chicken Buns (Cooking Light)

Submitted by seesko

"Yum! A great Lunch or Dinner. Serve with a salad or Soup. Each Bun only has about 150 calories."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 9

ingredients

• cooking spray
• 12 ounces boneless skinless chicken thighs
• 1⁄4 cup finely chopped green onion
• 1 1⁄2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 2 teaspoons rice vinegar
• 9 frozen dough rolls, thawed (such as Rich's)
• 1 large egg, lightly beaten
• 1 teaspoon sesame seeds, toasted

directions

1. Preparation.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.
3. Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.
4. Preheat oven to 375°.
5. Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown.

Reviews

[swissms]

We enjoyed these buns for dinner with a spinach salad with an asian vinagrette. The nine buns served four adults. Next time I might add shredded carrot, chopped red pepper and/or some ginger to add a bit more flavor to the filling. Thank you for posting. Made for PRMR.

 

[Victoria v.]

This was wonderful. I made this with a different filling (duxelle, chopped chicken & gruyere) & it worked out perfectly. Thank you for posting.

 

[Mamas Kitchen Hope]

Nice dish. I think this might even be easier with some crescent rolls instead of bread dough. I would have liked to see some veggies in here since the bread 'hides' them from picky eaters. Lots of room here to add that kind of thing in! Thanks for a tasty recipe!

 

[IngridH]

This was very good! I used 16 oz. boneless, skinless thighs (that was the size package I had), and got 8 very well stuffed buns. The only other change I made was to season the chicken with salt and pepper before cooking it. Two buns made a good dinner for me, one would be sufficient for lunch. Remember to allow enough time before you make this to thaw the dough, mine took an hour. I really enjoyed these, and will make again. Thanks for posting a great recipe!