Thai Chicken Dip Recipes

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:

• Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour., Spread cream cheese onto a large serving plate; top with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers.

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
• Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
• Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
• Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.

Steps:

• Heat coconut milk in saucepan, stirring constantly to prevent curdling.
• Add chicken, followed by prawns. Lower heat to simmer once it's almost boiling. Keep stirring until mixture is cooked. Add fish sauce, sugar and salt.
• Transfer to bowl and cool at room temperature. Garnish with coriander leaves and sliced chilli.
• Serve with rice crackers.