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!