Prep 5 mins
Cook 0 mins
From CookSmart by Pam Anderson
- 1⁄4 cup chicken broth
- 1⁄4 cup soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon hot red pepper flakes
- 1 teaspoon sugar
- Combine all in a 1-cup measuring cup.
excellent thank you.<br/>i didn't have rice vinegar - so i subbed white vinegar and honey with a little lemon juice. it worked well and i love this sauce. <br/>i also added some sesame seeds and ginger.
I made this for a stir fry of chicken, red and green peppers, snowpeas, carrots, onions, mushrooms, and broccoli served with instant brown rice. My husband asked if it was from scratch or storebought package, and when I said from scratch, he said wow, it's really that good. I will definitely make this again for a very healthy meal.
This was just what I was looking for. I was wanting something to use in a home version of mongolian stir-fry and this was very similar to what they use at a local restaurant here. I left out the pepper flakes so my 2 year old could eat it but addeed it later to my own bowl. Very good flavor!