Layered Asian Salad Dip

From TOH and posting for safe keeping. Cooking is chilling time.

• Ready In: 6 hrs 20 mins
• Serves: 20

Ingredients

• 1  cup  cooked chicken breast, chopped
• 1⁄2 cup carrot, shredded
• 1⁄4 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 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 (8 ounce) package reduced-fat cream cheese
•  sesame  rice crackers or  tortilla chips

Directions

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. Cool for 5 minutes. Cover and refrigerate.
5. Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth. Spread evenly into a 12-in. serving dish.
6. Cover with chicken mixture; drizzle with sauce.
7. Serve with crackers or chips.