Just in case you missed this gem in the Meal Planning Part II post here are the details on how to create your own delicious (and insanely easy) steamy buns. You could fill these guys with any meat (pulled pork would be amazing) or veggies. I’m still working on making them beautiful as you can see, but they are damn tasty!
Oh, and in case your wondering, no, Pillsbury hasn’t offered me any money yet. Rude, I know!
To cook up these Chicken Steamy Buns & Stir Fry Veggies you’ll need:
- 1 can Pillsbury Grands! Biscuits
- 1c Cooked Chicken, chopped
- 1-2 Tbsp Peanut Butter
- 3 Tbsp Hoisin Sauce
- 4-5 Green Onions, sliced
- ¼- ½ tsp Red Pepper Flakes
- 1-2 bags of Stir Fry Mix or any combination of broccoli, cauliflower, bell peppers, yellow onion, thinly sliced carrot, snap peas, etc.
And away we go!
In a skillet heat a little EVOO and add in a pinch of red pepper flakes. To that add a palm full of the sliced green onion and stir for a minute. Melt in the peanut butter, hoisin, and a little water. Once combined add in the chopped chicken and heat through. In a large pot bring a couple inches of water to a boil; this will be used to steam the buns.
Separate the biscuit dough and press each biscuit into a flat circular shape (about 5 inch rounds). Place a couple spoonful’s of the chicken mixture in the middle of each biscuit and bring the edges of the biscuit together, pinching to seal, forming a small ball.
Place the buns seam side down in either a bamboo steamer or a stainless steel veggie steamer sprayed with some cooking oil and then lower that into your pot of boil water. Reduce heat to simmer and cover, leaving the buns to cook for 15-20 minutes.
While the buns are cooking reheat the skillet you used for the chicken mixture with a little more oil if needed and add in your veggies. Use whatever sauces or seasonings you like! I add in some chili flakes and a little hoisin, as well as some more sliced green onion but use whatever you have on hand. It will probably take about 15 minutes for the veggies to be crisp tender and ready to serve.
Click here for the original recipe that inspired my version.