Layered Asian Dip

• 1 cup chopped cooked chicken breast
• 1/2 cup shredded carrot
• 1/4 cup chopped unsalted peanuts
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh parsley
• 1 teaspoon toasted sesame seeds
• 3 tablespoons reduced-sodium soy sauce, divided
• 1 garlic clove, minced
• 1-1/2 teaspoons cornstarch
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon cider vinegar
• 2 drops hot pepper sauce
• 1 package (8 ounces) reduced-fat cream cheese
• Assorted rice crackers

1. In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours.
2. 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.
3. 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.

chicken breast, shredded carrot, peanuts, green onions, parsley, sesame seeds, soy sauce, garlic, cornstarch, water, brown sugar, ketchup, worcestershire sauce, cider vinegar, pepper, cream cheese, rice crackers

Taken from www.tasteofhome.com/recipes/layered-asian-dip/ (may not work)