Ingredients
1 cup chopped cooked chicken breast1/2 cup shredded carrot1/4 cup chopped unsalted peanuts3 tablespoons chopped green onions1 tablespoon minced fresh parsley1 teaspoon toasted sesame seeds3 tablespoons reduced-sodium soy sauce, divided1 garlic clove, minced1-1/2 teaspoons cornstarch1/2 cup water2 tablespoons brown sugar2 tablespoons ketchup1-1/2 teaspoons Worcestershire sauce1/2 teaspoon cider vinegar2 drops hot pepper sauce1 package (8 ounces) reduced-fat cream cheeseAssorted rice crackers
Preparation
In a bowl, combine first 6 ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours.
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.
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.
