1/4 c. sugar
1 - 1 1/2 tsp. fresh ginger root, finely grated or 1/4 tsp. ground ginger
1 clove garlic, minced or 1/4 tsp. garlic powder
1/4 c. soy sauce
2 boned chicken breasts, cut into 1/2" cubes (1 1/2 c.)
2 tsp. cornstarch
1 tbsp. water
1/3 c. finely chopped water chestnuts
1 green onion (top included), chopped
10 oz. can Hungry Jack Refrigerated Flaky Biscuits
1-2 tbsp. butter, melted
Sesame seeds

Heat oven to 375 degrees. In medium skillet, combine sugar, ginger, garlic and soy sauce. Cook over medium heat until boiling; add chicken. Cook 3 to 4 minutes or until chicken becomes opaque; remove from heat. With a slotted spoon, remove chicken from ginger sauce; drain well, reserving 1/4 cup ginger sauce. Combine cornstarch and water; stir into reserved ginger sauce. Return to heat; heat to boiling, stirring continuously. Cook until clear and thickened. Stir in chicken mixture, water chestnuts and green onion. Remove from heat; cool 10 minutes.

Separate dough into 10 biscuits; press or roll each biscuit to 4" circle. Place 2 tablespoons chicken mixture on center of each circle. Fold dough over chicken, covering completely; seal well, shaping into balls. Place filled biscuits seam side down on ungreased cookie sheet. Brush tops with melted butter; sprinkle with sesame seeds.

Bake at 375 degrees for 9 to 14 minutes or until golden brown. Remove from cookie sheet immediately. 5 servings.

TIP: To reheat, wrap loosely in foil; heat at 350 degrees for 14 to 16 minutes.