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