Chicken, carrots, peanuts, scallions all layered with fresh cream cheese for a tasty summer appetizer.
Prep Time1 hourhr
Total Time1 hourhr
Course: Appetizer
Cuisine: American
Keyword: Layered Ginger Chicken Dip
Servings: 6people
Calories: 190kcal
Author: Don Herman
Cost: $8
Ingredients
Sweet and Sour Sauce
1/2cupWater
2tbspBrown Sugarpacked
1tspCornstarch
2tbspKetchup
1tbspRice Vinegar
1 1/2tspWorcestershire Sauce
Tabascoto taste
Chicken Layer
3/4cupCooked Chickenshredded or chopped
1/2cupCarrotshredded
1/4cupPeanuts, unsaltedchopped
3tbspScallionssliced
2tbspSoy Sauce
1tbspCilantro, freshchopped
1tbspGingerroot, freshgrated
1tspSesame Oil
1cloveGarlicminced
Cream Cheese Layer
8ozCream Cheesesoftened
1tbspMilk
Instructions
For the sauce,
Combine the cold water, brown sugar and cornstarch in a saucepan and mix well. Heat on medium until the brown sugar and cornstarch blend and dissolve. Stir in ketchup, vinegar, and Worcestershire sauce and simmer until thickened. Add a dash or two of Tabasco to taste. Let stand until cool or place, covered, in refrigerator.
For the chicken layer,
Combine the cooked chicken, carrots, peanuts and scallions in a bowl and combine. Stir in soy sauce, cilantro, gingerroot, sesame oil and garlic. Chill, covered, in the refrigerator.
For the cream cheese layer
Beat the cream cheese and milk in a mixing bowl until light and fluffy.
To assemble
Spread the cream cheese evenly over a 12-inch serving plate. Spread with cooled chicken mixture. Drizzle the top with sauce. Serve with rice crackers.