Layered Ginger Chicken Dip Recipes

Steps:

• In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours., For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold., To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers.

Steps:

• You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
• Fried Noodles
• Heat 2 inches of peanut oil in a saucepan until a deep-fry thermometer registers 375 degrees F. Fry 1/2 ounce broken thin rice noodles in batches until they puff, 15 seconds. Drain on paper towels. (Or use chow mein noodles.)
• Herb Salad
• Toss 1/4 cup each chopped mint, cilantro and scallions with 2 teaspoons lime juice, and salt to taste.
• Spicy Cucumber
• Toss 1/2 diced cucumber with 1 1/2 teaspoons sweet Thai chili sauce.
• Peanut Sauce
• Pulse 1/2 cup creamy peanut butter, 2 tablespoons coconut milk,1 tablespoon each soy sauce and rice vinegar, 1 1/2 teaspoons finely chopped peeled ginger, 1 teaspoon each Sriracha and honey, and the juice of 1/2 lime in a food processor until smooth.
• Rotisserie Chicken
• Shred 1 cup (skin removed).
• Carrots
• Shred 1 cup (about 3).
• Coconut Dressing
• Pulse 3 ounces cream cheese, 1/2 cup cilantro leaves, 1/4 cup coconut milk, the grated zest and juice of 1/2 lime and salt to taste in a food processor until smooth.

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.
• Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl.
• Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture.
• Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping.

Steps:

• For the sauce: Combine the water, brown sugar, and cornstarch in a saucepan and mix well.
• Cook over medium heat until the brown sugar and cornstarch dissolve, stirring frequently.
• Stir in the catsup, vinegar, Worcestershire sauce, and Tabasco sauce; simmer until thickened, stirring frequently.
• Let stand until cool.
• For the chicken layer: Combine the chicken,carrots,peanuts, and green onions in a bowl and mix well.
• Stir in the soy sauce,cilantro,gingerroot,sesame oil, and garlic.
• Chill, covered, in the refrigerator.
• For the cheese layer: Beat the cream cheese with the milk until light and fluffy, scraping the bowl occasionally.
• To assemble: Spread the cream cheese mixture over the bottom of a flat 12 inch plate.
• Spread with the chicken mixture.
• Drizzle the sauce from a spoon over the chicken layer in a decorative pattern.
• Chill, covered, until serving time.
• Serve with rice crackers.

Steps:

• Preheat oven to 375°. In a large bowl, mix the first nine ingredients. Add chicken; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 20-25 minutes or until chicken is no longer pink.

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Steps:

• In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
• Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired, sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool.
• In 1 quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
• In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.

Steps:

• In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
• Meanwhile, heat oven to 400°F. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
• In 1-quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining sauce ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
• In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.