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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is adaptable to alot of dishes. I usually eat this over sticky rice but when I want a quick meal for 2-3, I brown and dice 2 chicken breasts and dump in some frozen stir fry veggies - then serve over rice. The better soy sauce you use the better this will taste. Ingredients:
1/2 cup soy sauce |
3/4 cup water or 3/4 cup chicken stock |
1/4-1/2 teaspoon chili-garlic sauce |
3 tablespoons brown sugar |
1 teaspoon brown sugar |
1/4-1/2 teaspoon ground ginger |
2 minced garlic cloves |
2 tablespoons cornstarch |
1/2 cup cold water |
Directions:
1. Whisk together in saucepan soy sauce, water, chili garlic sauce, brown sugar, ginger and garlic clove till mixed. Heat to medium temperature.
2. Whisk together the cornstarch and water then add slowly whisking the whole time till mixed. Heat to boiling -whisking the whole time and unitl thickness you desire. If its too thick just add a bit more water.
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