Thai Chicken Dip

Several years ago, my sister-in-law shared a Thai Chicken Dip recipe.  It is one of my absolute favorites and always a crowd pleaser!

Over the years, the recipe has evolved, depending on what happens to be in our refrigerator.

My most recent version…

Grab a shallot, garlic cloves and fresh ginger.

Mince the garlic cloves and ginger and dice the shallot.

Sauté the shallot in olive oil over medium high heat until translucent.  Add the garlic and continue cooking for a minute.  Stir in the ginger and remove from the pan.  Set aside.

Dice the carrots, red pepper and celery.  Set aside.

Dice cooked chicken and place into a mixing bowl.

Stir in the carrots, peppers, celery, sautéed shallot, and soy sauce.

Add chopped peanuts and stir to combine.

Refrigerate for an hour or more to allow the flavors to combine.

Now, for the sauce…

In a small sauce pan, over medium heat, combine brown sugar, ketchup, vinegar, soy sauce, sriracha, and ginger.

In a small bowl, whisk water with the corn starch.  Slowly add to the sauce pan.  Continue stirring over medium heat until thick and bubbling.

Remove the sauce from heat and completely cool.

When ready to serve, spread softened cream cheese on a serving platter.

Spoon the chicken and vegetable mixture over the cream cheese.

Drizzle sauce over the top.  (You will use about 3/4 of the sauce.)

Garnish with additional chopped peanuts and cilantro.  Serve with assorted crackers.

Thank you, Kathy, for sharing your recipe!

Enjoy your day!

Thai Chicken Dip
Print Recipe
Servings
8
Servings
8
Thai Chicken Dip
Print Recipe
Servings
8
Servings
8
Ingredients
Sauce
Servings:
Instructions
Sauce
  1. In a small sauce pan, over medium heat, combine brown sugar, ketchup, vinegar, soy sauce, sriracha, and ginger. In a small bowl, whisk water with the corn starch. Slowly add to the sauce pan. Heat over medium heat until thick and bubbling, continuously stirring. Remove from the heat and cool.
Base
  1. Sauté the shallot in olive oil over medium high heat until translucent. Add the garlic and continue cooking for a minute. Stir in the ginger and remove from the pan. Set aside. In a mixing bowl, combine chicken, carrots, sautéed shallot mixture, pepper, celery, soy sauce and peanuts. Cover and refrigerate for an hour to allow the flavors to combine. When ready to serve, spread cream cheese on a serving dish. Add the chicken and vegetable mixture over the top. Drizzle sauce over the top. Garnish with chopped peanuts and cilantro.
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