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Layered Oriental Chicken Dip With Wonton Dippers

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Layered Oriental Chicken Dip With Wonton Dippers
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Makes: 6 servings adjust



  • 4 tablespoons Hoisin Sauce
  • 3 tablespoons Water, may need up to 5 tbsp to get the desired consistency
  • 2 tablespoons Peanut Butter
  • 1 teaspoon Sriracha, or more, to taste

Step 1

Peanut Sauce: In a small microwave-safe bowl, mix hoisin sauce, 3 tablespoons of water, peanut butter, and sriracha sauce, and mix to blend ingredients. Microwave until warm about 1 minute. Note: May need to add additional water if dressing is too thick.


  • 20 Wonton Wrappers
  • Cooking Spray
  • Kosher Salt

Step 2

Won Ton Dippers: Cut the square wrappers in half to form rectangles. Line a baking sheet with foil and spray with cooking spray. Lay wonton pieces out in a single layer on a baking sheet. Spray tops with cooking spray and sprinkle with a light amount of salt. Bake at 375 for 6-8 minutes or until wontons are brown and crispy. Watch them carefully as they will burn quickly.


  • 4 ounces Cream Cheese, softened
  • 2 tablespoons Mayonnaise, light is fine
  • 2 tablespoons Sour Cream
  • 12 teaspoon Fresh Ginger, peeled and grated
  • 12 teaspoon Garlic, pressed
  • 2 teaspoons Soy Sauce
  • 2 teaspoons Apple Cider Vinegar
  • 1 pinch Sugar
  • 1 pinch Kosher Salt

Step 3

Cream Cheese Layer: In a food processor combine all ingredients until well blended. Note: Can just whisk together in a medium bowl if cream cheese is nice and soft.


  • 1 pound Ground Chicken
  • 4 cloves Garlic, crushed
  • 1 tablespoon Fresh Ginger, peeled and grated
  • 2 Green Onions, chopped
  • 1 tablespoon Sriracha
  • 1 tablespoon Soy Sauce
  • 1 12 cups Dole Sunflower Crunch Salad Mix, or similar pre-packed salad blend with romaine, cabbage, shredded carrot

Step 4

Chicken Layer: In a large non-stick skillet over medium heat cook ground chicken, garlic, ginger and 2 of the green onions until chicken is no longer pink and starting to brown. Continuing cooking until most of the liquid has evaporated off. Add Sriracha, and soy sauce. Cook for 1 minute. Remove from heat. Add 1 1/2 cup of salad mix and stir to combine. The heat should slightly wilt the greens. You may need to add a tablespoon of water if the mixture looks dry.


  • 2 Green Onions, chopped
  • 2 tablespoons Cashews, chopped
  • Fresh Cilantro, optional, for garnish

Step 5

To Assemble: In the dish of your choice (I used a 9-inch Pyrex pie dish so you can see the layers), layer ingredients as follows: Spread the cream cheese layer in the bottom of the dish evenly. Place Chicken mixture over cream cheese. Drizzle with peanut sauce. Sprinkle with remaining green onions, cashews and cilantro.

Step 6

Serve with the prepared wonton dippers. Note: The dippers can be made 3-4 days ahead and store in an airtight container.
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