- One and one-half pounds boneless, skinless chicken
- 2 Tbsp soy sauce
- One-fourth tsp ground ginger
- 2 carrots, shredded
- One-half cup peanuts, chopped
- 3 green onions, chopped with greens
- 1 clove garlic, minced
- One-fourth cup fresh parsley, chopped
-
Sauce:
- One-fourth cup brown sugar
- 1 Tbsp corn starch
- 1 cup water
- One-fourth cup ketchup
- 2 Tbsp vinegar
- 1 Tbsp Worcestershire sauce
- 2 – 8 oz. packages cream cheese
Cook chicken in garlic powder and butter until white and cooked through. Cut or shred all pieces. Add chicken to the rest of the ingredients (not the sauce). Stir, cover and refrigerate overnight. In a saucepan, make the sauce by mixing the brown sugar and corn starch. Gradually stir in remaining ingredients over medium heat, stirring constantly. Refrigerate until ready to use. Spread the cream cheese on a platter. Add the sauce to chicken mixture and spread on top of cream cheese. Serve with crackers.