for the sauce-
-1/4 cup packed brown sugar
-2 tsp cornstarch
-1 cup water
-1/4 cup ketchup
-2 tbsp vinegar
-1 tbsp Worcestershire sauce
-3 drops Sriracha or other hot sauce
for the topping-
-3/4 cup chicken, cooked and shredded
-1/2 cup finely shredded carrot
-1/4 cup chopped unsalted peanuts
-3 tbsp sliced scallions
-1 tbsp chopped fresh cilantro (original called for parsley)
-2 tsp soy sauce
-1 tsp grated fresh ginger
-1 garlic clove, minced
for the base-
-8 oz cream cheese, softened
-1 tbsp milk
1. To make the sauce, mix the brown sugar and cornstarch in a small saucepan and stir. Add the water, ketchup, vinegar, Worcestershire, and hot sauce and cook over medium for 5 minutes or until mixture has thickened slightly. Transfer to a bowl and allow to stand until cool. Cover and chill until ready to use (mixture will thicken in the fridge).
2. To make the topping, combine all ingredients in a large bowl. Cover and chill for 2-4 hours.
3. When ready to assemble, beat the cream cheese with the milk until smooth. Spread cheese over the bottom of a 10-inch round serving dish. Sprinkle the topping over the base and drizzle with 1/2 cup of the sauce (you will have leftover sauce). Serve with assorted crackers.