6 teaspoons sesame oil 2 teaspoons minced garlic 2 teaspoons minced ginger 2 cups Swanson Organic chicken broth 4 tablespoons Kikkoman Lite soy sauce 4 tablespoons brown sugar 1 teaspoon pepper 6 teaspoons lemon or lime juice 6 teaspoons cornstarch 4 tablespoons water Crushed red pepper flake
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, red pepper flake, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the water and whisk into the sauce. Heat until sauce thickens and reaches a full boil.
Simmer for 30 seconds. Remove from the heat and set aside.
This makes 4 cups of sauce, freeze in 1 cup batches for later. The serving size is 1/4 cup.
Not true about Bragg's. When comparing suppliment fact labels, Bragg's has 110mg sodium in 1/2 tsp or 660mg per tbsp. Kikkoman Lite Soy has 575 per tbsp. Also, soy has 1000mg protein as to 1740mg in braggs. Soy 10 cal and Braggs 0 cal. Just FYI.
The nutrition information is wrong! Followed the recipe exactly and only got 2.5c of sauce, which drastically changes the sodium content. VERY misleading to be labeled as "Low Sodium!" Also, for future recipes, please simplify - 6 tsp. is the same as 2 Tbsp. 4 Tbsp. is 1/4 c. Thanks.