Layered Asian Appetizer

15 ingredients
8 steps

Ingredients

  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon firmly packed brown sugar
  • 1/2 teaspoon finely chopped fresh ginger root*
  • 1/2 teaspoon finely chopped fresh garlic
  • 1/2 pound boneless skinless chicken breasts, finely chopped
  • 2 tablespoons Land O Lakes Butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 cup sliced green onions
  • 1/4 cup chopped unsalted peanuts
  • 1/2 cup shredded carrot
  • Assorted crackers

Directions

  1. 1
    Combine all teriyaki glaze ingredients in 10-inch nonstick skillet; cook over medium heat 5-6 minutes or until liquid is reduced to thick paste.
  2. 2
    Add chicken; cook, stirring occasionally, until chicken is no longer pink.
  3. 3
    Remove from heat; set aside.
  4. 4
    Combine butter, cream cheese and chili sauce in bowl.
  5. 5
    Beat at medium speed, scraping bowl often, until smooth.
  6. 6
    Spread cheese mixture in 10x8-inch rectangle on serving platter.
  7. 7
    Spoon chicken evenly over cream cheese to within 1/2 inch of edge.
  8. 8
    Top with cilantro, green onions, peanuts and carrots.

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