Layered Oriental Appetizer

• 34 cup cubed cooked chicken
• 12 cup shredded carrot
• 12 cup chopped unsalted cashews, peanuts or 12 cup water chestnut
• 3 tablespoons sliced green onions
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 14 teaspoon ginger
• 14 cup packed brown sugar
• 2 teaspoons cornstarch
• 1 cup water
• 14 cup catsup
• 2 tablespoons vinegar
• 1 tablespoon Worcestershire sauce
• 3 drops hot pepper sauce
• 8 ounces cream cheese, softened
• 1 tablespoon milk

1. In small bowl, combine all topping ingredients; mix well.
2. Cover; refrigerate several hours or overnight to blend flavors.
3. In small saucepan, combine brown sugar and cornstarch; mix well.
4. Gradually stir in remaining sauce ingredients; cook over medium heat about 5 minutes or until mixture thickens, stirring frequently.
5. Cool.
6. In small bowl; combine cream cheese and milk; beat until smooth and fluffy.
7. Spread cream cheese mixture over bottom of 10 inch round serving dish.
8. Spoon topping evenly over cream cheese.
9. Drizzle with 1/4 to 1/2 cup sauce.
10. Serve with crackers.
11. To store remaining sauce, cover; refrigerate.

chicken, carrot, unsalted cashews, green onions, parsley, clove garlic, soy sauce, ginger, brown sugar, cornstarch, water, catsup, vinegar, worcestershire sauce, pepper sauce, cream cheese, milk

Taken from www.food.com/recipe/layered-oriental-appetizer-433680 (may not work)