Course : Chicken
Serves: 8-10
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1/4 cup cooked chicken chopped
1/2 cup carrots shredded
1/4 cup unsalted peanuts chopped
3 tablespoons whole green onions sliced
1 tablespoon fresh parsley chopped
2 tablespoons soy sauce
1 teaspoon fresh ginger root grated
1 clove garlic minced
1 teaspoon dark sesame oil
1/4 cup dark brown sugar firmly packed
2 teaspoons cornstarch
1/4 cup catsup
2 tablespoons vinegar
1 tablespoon worcestershire sauce
3 drops tabasco sauce
8 ounces cream cheese softened
1 tablespoon milk

Preparation / Directions:

EARLY IN THE DAY, MAKE TOPPING: In medium bowl combine all topping ingredients; mix well. Cover; refrigerate several hours to blend flavors. MAKE SWEET AND SOUR SAUCE: In small saucepan combine brown sugar and cornstarch; mix well. Gradually stir in 1 cup water and remaining ingredients. Cook over medium heat. stirring frequently until mixture thickens slightly, about 5 minutes. Cool; cover; refrigerate. Makes 1 1/2 cups. WHEN READY TO SERVE MAKE BASE: In small bowl, combine cream cheese and milk; beat until smooth and fluffy. TO ASSEMBLE: Spread cream cheese mixture evenly over bottom of 10 inch round serving dish. Spoon topping mixture evenly over cream cheese; drizzle with 1/2 cup sweet and sour sauce. Serve with assorted crackers.


Nutritional Information:

1317 Calories; 104g Fat (69% calories from fat); 42g Protein; 64g Carbohydrate; 281mg Cholesterol; 3644mg Sodium

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