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Mini Chicken Teriyaki Biscuit Bakes are a delightful culinary creation that brings together the savory and sweet notes of teriyaki with the comforting familiarity of biscuit dough. This dish is an ideal choice for gatherings, casual family dinners, or even game day snacks. The compact size makes them easy to grab and enjoy, while the combination of flavors and textures ensures that there is something for everyone. Whether you are looking for a quick appetizer or a satisfying main course, these mini bakes are sure to impress.

Mini Chicken Teriyaki Biscuit Bakes

Discover the delicious fusion of flavors with Mini Chicken Teriyaki Biscuit Bakes! These bite-sized treats combine savory teriyaki chicken and fresh vegetables wrapped in flaky biscuit dough, making them perfect for parties or casual dinners. Easy to prepare and customizable, they appeal to both kids and adults alike. Whether you're serving them at game day gatherings or as a quick family meal, these mini bakes are sure to impress with their rich taste and delightful textures. Celebrate creativity in the kitchen with this fun and flavorful dish!
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Ingredients
  

1 lb ground chicken

1/4 cup teriyaki sauce

1/2 cup green onions, finely sliced

1/2 cup carrots, finely shredded

1 cup shredded mozzarella cheese

1 can (16 oz) refrigerated flaky biscuit dough

2 teaspoons sesame oil

1 egg, beaten (for egg wash)

Sesame seeds (for garnish)

Fresh cilantro (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper, ensuring an easy cleanup after baking.

    Cook the Chicken Filling: In a large skillet, heat the sesame oil over medium heat. Once the oil is shimmering, add the ground chicken. Cook it for about 5-7 minutes, breaking it apart with a spatula, until the chicken is browned and thoroughly cooked. If there’s any excess fat, drain it off.

      Incorporate Vegetables & Sauce: With the chicken cooked, stir in the teriyaki sauce, followed by the sliced green onions and shredded carrots. Continue to cook for an additional 2-3 minutes, mixing everything well to ensure the flavors meld together. Remove the skillet from heat and let the mixture cool for a few minutes.

        Prepare the Biscuit Dough: Open the can of flaky biscuit dough and gently separate each biscuit. Use a rolling pin or your hands to flatten each biscuit into a disc, approximately 4 inches in diameter, to provide ample space for filling.

          Assemble the Bakes: On each flattened biscuit, place a generous spoonful (about 1 tablespoon) of the chicken filling in the center. Sprinkle a little shredded mozzarella cheese over the filling. Carefully fold the biscuit in half to form a crescent shape, ensuring to pinch the edges tightly to seal in the filling.

            Egg Wash & Bake: Arrange the filled biscuits, seam-side down, on the prepared baking sheet. Brush the tops of each biscuit with the beaten egg to achieve a beautiful golden color when baked. For an added touch, sprinkle sesame seeds over the tops.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the biscuits are puffed up and golden brown.

                Garnish & Serve: After baking, allow the biscuit bakes to cool for a few minutes on the tray. If desired, garnish with fresh cilantro for a splash of color and freshness. Serve warm and enjoy the delicious flavor combination of chicken teriyaki in a flaky biscuit!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 Mini Bakes

                    Presentation Tips: Serve the Mini Chicken Teriyaki Biscuit Bakes on a large platter, garnished with extra sesame seeds and sprigs of cilantro for a vibrant touch. They’re perfect as appetizers or snacks for gatherings!