This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
Stuffed with a flavor-packed Peanut Chicken sauté, these Savory Peanut Chicken Stuffed Buns are simply delicious and so hard to share!
It is said that people living on the East Coast prefer creamy peanut butter, while those on the West Coast prefer the crunchy version. Well, my house is where East and West can both meet and indulge their PB cravings.
I say that because currently in my pantry, I have 3 ½ jars of peanut butter: 2 creamy and 1 ½ crunchy. Yes, I usually have an extra jar of each on hand so I don’t run out as peanut butter seems to make its way into most of our meals.
Lately, I have been starting my days with peanut butter and raspberry jam toast ~ speaking of which, have your seen how this astronaut enjoys a PB&J sandwich while in outer space? But, I digress, coming back to my peanut butter love…
Some weekends, I opt to have a light lunch of a broccoli peanut butter sauté. And, this past Christmas, I made and shared several versions of these Peppermint Peanut Cookies. When my daughter and I are trying to reign in our sweet tooth at dessert time, our go-to, non-dessert dessert is the interweb-popular, grain-free, 4 ingredient Chocolate Peanut Butter Cookie or a couple of dates stuffed with peanut butter.
If I need to add a bit of creaminess to a chicken and veggie sauté, I throw in a few spoonfuls of peanut butter ~ like I did with the stuffing for these Savory Peanut Chicken Stuffed Buns.
I’m not going to lie; these easy Savory Peanut Chicken Stuffed Buns are hard to share. I had a hard time sharing these with my mom and sister over the weekend. I think I need to whip up another batch of these soon.
Just like you can find your favorite peanut butter in just about any grocery store, you can pick up the ingredients for this easy and tasty dish from just about any grocery.
Packed full of flavor from the garlic, ginger, onion, soy sauce, lime and peanut butter, these Savory Peanut Chicken Stuffed Buns are perfect for a picnic or hike as they are so portable.
While I have made the whole wheat bun for some of the stuffed buns I have featured on here, I opted to use biscuit dough for these Savory Peanut Chicken Stuffed Buns.
If you are on a low carb or gluten-free diet, you can enjoy the Savory Peanut Chicken filling used in these buns by itself. We had leftovers of the filling and enjoyed it with riced broccoli one night and sautéed cabbage the other night.
From breakfast to dessert and everything in between, peanut butter is a versatile and affordable ingredient that can be added to meals and snacks for a delicious and nutritious boost. No matter how you choose to enjoy peanut butter, you’ll get eight powerful grams of protein, two grams of filling fiber and 12 grams of unsaturated fat in each two-tablespoon serving.
Now that you have heard about my PB love, please do tell me – #HowDoYouPB ? Head here for more peanut butter recipes for any occasion
Savory Peanut Chicken Stuffed Buns
Stuffed with a flavor-packed Peanut Chicken sauté, these Savory Peanut Chicken Stuffed Buns are simply delicious and so hard to share!
Ingredients
- 2 tbsp olive oil
- 1 yellow onion
- 2 tsps fresh ginger grated
- 2 cloves garlic
- 1 lb chicken
- 1 red bell pepper
- 1 carrot
- 1 jalapeno
- ½ cup frozen corn
- 1 tsp lime juice
- 2 tsp soy sauce
- ⅓ cup peanut butter
- 1 can biscuit dough (8 biscuits)
- 1 egg beaten (for egg wash)
- 2 tbsp sesame seeds (optional)
Instructions
- Peel and chop the onion.
- Then add oil to a pan over a medium flame and add in the onions. Saute onions for about 10 minutes, stirring often to keep them from burning.
- While the onion is cooking, dice the chicken into small pieces (smaller than bite-size). Move the onion to the side of the pan when it’s slightly translucent and place chicken in the middle of pan and let it cook - about 5 minutes, then, using a spatula, flip chicken pieces over and cook another 5 minutes.
- Dice the bell pepper, carrot, jalapeno - be sure to carefully remove the jalapeno seeds in case you don’t want your peanut chicken filling to be spicy. Also make sure you wash your hands after handling the jalapeno - just like you would after handling the chicken.
- Then add in the ginger and garlic and mix well.
- Then add in the bell pepper, carrot, jalapeno corn, lime juice, soy sauce and saute about 3 minutes or so.
- Add in the peanut butter and stir well so it is well incorporated. Remove the pan from heat and let filling come to room temperature.
- If using biscuit dough, roll out each biscuit on a floured surface.
- Place 2-3 tablespoons of filling in it.
- Brush the circumference of the biscuit with egg wash and then gather in the sides, sealing them tightly with your fingers.
- Flip them over and place them on a baking tray with the folded side facing down and smooth side facing up.
- Brush tops with egg wash and sprinkle with sesame seeds.
- When all biscuits are filled, pre-heat oven to 375 and bake buns for 20-25 minutes.
- Remove from oven and enjoy warm or let cool and pack for a picnic or hike!
Nutrition Information
Yield 8 Serving Size 1 bunAmount Per Serving Calories 289Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 100mgSodium 255mgCarbohydrates 13gFiber 2gSugar 3gProtein 19g
* Nutrition Facts are estimated based on ingredients and data provided by Nutritionix. Please consult a doctor if you have special dietary needs.
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Ashley Kham
Wednesday 5th of June 2019
If we opt out the peanut butter, should we replace it with something or will it be fine just taking it out? We have a peanut allergy in the house.
Shashi
Thursday 6th of June 2019
Hi Ashley, you could sub in some almond butter to keep this creamy but the filling is just as tasty without the PB. Just keep in mind the PB acts as a binder as well and so if you make the filling and stuff it into buns, without the PB, the filling will be more crumbly. Thanks for stopping by and I hope you enjoy these as much as we did.
John / Kitchen Riffs
Wednesday 5th of June 2019
Crunchy for me, please, although I SO love peanut butter I'll happily eat either one. These buns look fantastic -- neat idea. Thanks!