 | | Directions |
- Place chopped chicken in a one gallon resealable plastic bag. Add in the carrot, cashews, onions, parsley, soy sauce, ginger and garlic. Seal and refrigerate for several hours to blend the flavors.
- Combine the cream cheese and milk in a mixing bowl.
- Beat until smooth and fluffy.
- Spread mixture over the bottom of a 12 inch serving platter or pie plate.
- Spoon the chicken mixture over the cream cheese.
- Drizzle with the sweet and sour sauce and serve with crackers.
- To make the sweet and sour sauce, combine the brown sugar and cornstarch in a small saucepan.
- Gradually stir in the remaining ingredients and heat over medium heat.
- Cook, stirring constantly, for about 5 minutes or until the sauce thickens.
- Cool, cover and refrigerate until ready to use.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Container: medium mixing bowl, small saucepan, round serving platter
Servings: 12
|  | | Ingredients | | - | | 3/4 cup chicken or turkey - cooked and finely chopped |
| - | | 1/2 cup carrot - shredded |
| - | | 1/4 cup cashews - chopped |
| - | | 3 green onions - chopped |
| - | | 1 tablespoon parsley - chopped |
| - | | 2 tablespoons soy sauce |
| - | | 1/4 teaspoon ginger - ground or 1/2 teaspoon of fresh grated ginger |
| - | | 1 clove garlic - minced |
| - | | 8 ounces cream cheese - at room temperature |
| - | | 1 tablespoon milk |
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| - | | SWEET AND SOUR SAUCE: |
| - | | 1/4 cup brown sugar |
| - | | 2 tablespoons cornstarch |
| - | | 1/4 cup ketchup |
| - | | 2 tablespoons vinegar |
| - | | 1 cup water |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 3 dashes hot sauce |
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