Cooking spray
12 oz. skinless, boneless chicken thighs
1/4 C. finely chopped green onions
1 1/2 T. hoisin sauce
1 T. oyster sauce
2 tsp. rice vinegar
9 frozen white roll dough pieces, thawed (such as Rich’s)
1 large egg, lightly beaten
1 tsp. sesame seeds, toasted

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine. Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 T. chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes. Preheat oven to 375°. Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

Yield: 9 servings
Calories: 143
Fat: 4.1g
Fiber: 1.2g