Layered Asian Salad Dip

• 1 cup cooked chicken breast, chopped
• 12 cup carrot, shredded
• 14 cup unsalted peanuts, chopped
• 3 tablespoons green onions, minced
• 3 tablespoons reduced sodium soy sauce, divided
• 1 tablespoon cilantro or 1 tablespoon parsley, minced
• 1 garlic clove, minced
• 1 teaspoon sesame seeds, toasted
• 2 tablespoons brown sugar
• 1 12 teaspoons cornstarch
• 12 cup water
• 2 tablespoons ketchup
• 1 12 teaspoons Worcestershire sauce
• 12 teaspoon cider vinegar
• 2 drops hot pepper sauce
• 1 (8 ounce) package reduced-fat cream cheese
• sesame rice crackers or tortilla chips

1. In a large bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley, garlic and sesame seeds.
2. Cover and refrigerate for several hours.
3. In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, vinegar and pepper sauce until smooth.
4. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5. Cool for 5 minutes.
6. Cover and refrigerate.
7. Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth.
8. Spread evenly into a 12-in.
9. serving dish.
10. Cover with chicken mixture; drizzle with sauce.
11. Serve with crackers or chips.

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

Taken from www.food.com/recipe/layered-asian-salad-dip-517747 (may not work)