3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 tablespoons distilled white vinegar
3 tablespoons cornstarch
1/4 teaspoon white sugar
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 (8 ounce) package cream cheese, softened
1 (2 pound) whole chicken; cut into cubes
1 (3 ounce) can tomato paste
1/3 cup distilled white vinegar
1/4 cup prepared Dijon-style mustard
In a medium bowl, mix soy sauce, garlic powder, basil, vinegar, cornstarch, sugar, salt, crushed red pepper, cream cheese and tomato paste. Mix thoroughly. Cover and refrigerate at least 1 hour.
To serve, place chicken cubes, tomato paste and vinegar in a large skillet over high heat. Form sauce into a log and roll in chicken. Coat with crushed red pepper and serve with cocktail sauce.