Ingredients
Units
Scale
- 1 cup of Lehman’s canned chicken, rinsed and drained
- 1/2 cup shredded carrot
- 1/4 cup chopped honey-roasted peanuts
- 3 tablespoons chopped green onions
- 1 tablespoon minced fresh parsley or cilantro
- 1 teaspoon toasted sesame seeds
- 3 tablespoons soy sauce, divided
- 1 garlic clove, minced
- 1–1/2 teaspoons cornstarch
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1–1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon cider vinegar
- Hot sauce, to taste
- 1 8–ounce package cream cheese
Instructions
- Mix drained chicken, carrots, peanuts, onions, herbs, and sesame seeds. Toss with the garlic and 2 tablespoons of the soy sauce. Cover and refrigerate for several hours to allow the flavors to marinate.
- Mix cornstarch and water well, then add to small saucepan. Stir until smooth, then add the brown sugar, ketchup, Worcestershire sauce, vinegar and hot sauce. Bring to a boil, and then cook and stir until thickened. Let the sauce cool.
- Mix the cream cheese with 1 T soy sauce until blended. Spread on to a serving plate, then top with the chicken mixture, and drizzle with the sauce.
Notes
Recipe is originally from Taste of Home and can be viewed here.
- Prep Time: 3 hours
Keywords: Asian, Asian chicken dip, chicken dip, taste of home