You may also like
Categories:
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
Viewed: 40 - Published at: 7 years agoIngredients
- 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
Method
- In a large bowl, combine the chicken, carrot, peanuts, onions, 2 tablespoons soy sauce, parsley, garlic and sesame seeds.
- Cover and refrigerate for several hours.
- In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, vinegar and pepper sauce until smooth.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Cool for 5 minutes.
- Cover and refrigerate.
- Just before serving, in a small 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 crackers or chips.
