2 tbsp vegetable oil, or canola
2 tbsp garlic, minced
1 tbsp ginger, minced
1 tsp green chilis, finely chopped
⅔ cup soy sauce, low sodium
½ cup chicken broth
⅓ cup rice wine vinegar
¼ light brown sugar
1 tbsp sesame oil
1 tbsp red pepper flakes
¼ cup water
2 tbsp cornstarch
Heat the vegetable oil in a medium saucepan over high heat. Add the garlic, ginger, and chilis. Cook, stirring constantly for about 15 seconds until fragrant.
Stir in the soy sauce, chicken broth, vinegar, brown sugar, sesame oil, red pepper flakes. Bring to a boil then reduce heat to medium and cook for 1 minute.
Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens.
Use as desired and enjoy!
Allow the sauce to cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by warming it over low heat.
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