Asian Chicken Dip

• 1 block cream cheese, softened

• 2 tbsp soy sauce

• 2 small (or 1 big) chicken breast, cooked and cubed

• 3 green onions, chopped

• 1/4 cup cilantro, chopped

• 1/4 cup peanuts

• 1 carrot, shredded

• 1 yellow pepper, diced

• 1 tbsp chili garlic paste

• 2 tbsp brown sugar

• 1/8 cup soy sauce

• 1 tbsp ketchup

• 1 tsp worcestershire sauce

• 1 tbsp cornstarch+3 tbsp water (slurry)

• tortilla chips

Salt and pepper chicken breasts and bake at 350 until no longer pink. Chop into small chunks. Set aside.

Mix softened cream cheese and 2 tbsp soy sauce. Spread in an even layer on serving tray.

Add yellow pepper, green onions, and carrot to chicken.

Sprinkle chicken mixture over cream cheese layer.

Add chili garlic paste, soy sauce, ketchup, worcestershire sauce, and slurry to small saucepan.

Bring to a boil until starts to thicken. Remove from heat and drizzle over chicken mixture.

Sprinkle cilantro and peanut on top.

Serve cold with tortilla chips,

Enjoy!