1 cup chopped cooked chicken breast
1/2 cup shredded carrot
1/4 cup chopped unsalted peanuts
3 tablespoons chopped green onions
3 tablespoons reduced-sodium
soy sauce, divided
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon sesame seeds, toasted
2 tablespoons packed brown sugar
1-1/2 teaspoons cornstarch
1/2 cup water
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
In a bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley,
garlic and sesame seeds.
Cover and refrigerate for several hours.
In a saucepan, combine the brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, vinegar and hot pepper sauce until smooth.
Bring to a boil; cook and stir for 1-2 minutes or until
Cool for 5 minutes.
Cover and refrigerate.
Just before serving, in a mixing bowl, beat cream cheese and remaining soy sauce until smooth.
Spread evenly into a 12-in. serving dish. Cover with chicken mixture; drizzle with sauce.
Serve with tortilla chips. Makes 10 servings.