Teriyaki Chicken Puff Pastry Bites | Package the goodness of takeout into a bite-size appetizer package. Use store-bought puff pastry as the base for little snack cups, then fill them with a quick combo of chicken and fresh veggies dressed up with Kikkoman® Teriyaki Takumi, Korean BBQ flavor. The easy finger food recipe makes a fantastic game day bite or holiday appetizer. In the mood for a light dinner instead? Serve the filling over some brown rice or other healthy grains.
Cooking spray 1 puff pastry sheet 1 tablespoon cooking oil ½ pound boneless skinless chicken breast, sliced into bite-sized pieces ½ cup matchstick carrots ⅓ cup shelled frozen edamame 1 cup Kikkoman® Teriyaki Takumi, Korean BBQ ½ cup shredded purple cabbage 1 tablespoon toasted sesame seeds 2 tablespoons chopped green onion
Preheat oven to 350ºF and grease a standard 12 muffin tin with cooking spray. Unroll pastry sheet and slice into 3 equal strips. Slice each strip into 4 squares to create 12 squares. Gently stretch into larger squares and press into muffin tins. Prick the bottom of each pastry square a couple times with a fork. Bake for 20-24 minutes.
In the meantime, heat cooking oil over medium-high heat in a medium skillet. Blot chicken pieces dry with paper towel and add to hot skillet. Brown chicken for 6 minutes, stirring occasionally. Reduce heat to medium-low and stir in carrots, edamame, and teriyaki takumi. Cook 4 minutes longer. Turn heat off and stir in cabbage.
Remove pastry cups from oven and cool 5 minutes before transferring to a serving plate. Spoon teriyaki chicken mixture into cups, sprinkle with sesame seeds and green onion, and serve warm.