1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon seasoned rice vinegar
1 tablespoon firmly packed brown sugar
1/2 teaspoon finely chopped fresh ginger root*
1/2 teaspoon finely chopped fresh garlic
1/2 pound boneless skinless chicken breasts, finely chopped
1 (8-ounce) package cream cheese, softened
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh cilantro leaves
1/4 cup sliced green onions
1/4 cup chopped unsalted peanuts
1/2 cup shredded carrot
Combine all teriyaki glaze ingredients in 10-inch nonstick skillet; cook over medium heat 5-6 minutes or until liquid is reduced to thick paste. Add chicken; cook, stirring occasionally, until chicken is no longer pink. Remove from heat; set aside.
Combine butter, cream cheese and chili sauce in bowl. Beat at medium speed, scraping bowl often, until smooth.
Spread cheese mixture in 10x8-inch rectangle on serving platter. Spoon chicken evenly over cream cheese to within 1/2 inch of edge. Top with cilantro, green onions, peanuts and carrots.
Serve with crackers.
*Substitute 1/4 teaspoon ground ginger.
Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.