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Teriyaki Chicken Puff Pastry Bites

Image for Teriyaki Chicken Puff Pastry Bites
plate

Yield

Serves 12

prep

Prep Time

15 minutes

cook

Cook Time

24 minutes

clock

Total Time

39 minutes

kikkoman products used:

ingredients

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

directions

  1. 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.
  2. 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.
  3. 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.

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