Light Chinese Chicken and Broccoli Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
- 1 cup vegetable/chicken broth - I used 1/2 a Rapunzel No Salt Added Vegetable Bouillon Cube dissolved in 1 cup water- 1 teaspoon honey- 1 tablespoon low sodium soy sauce- 1 tablespoon thai fish sauce (or another tablespoon of soy sauce if you don't have it)- 1 tablespoon natural unseasoned rice vinegar- 1 tablespoon corn starch- 1/2 teaspoon ground ginger- red pepper flakes to taste (I just do a couple grinds and it has a little kick!)
The nutritional info for this recipe is just for the sauce, so you put it over whatever you like. First, prepare the sauce by mixing all ingredients in a cup or small bowl. Then begin sauteeing your veggies (and meat if you want) in a teaspoon of oil per serving. I use peanut oil for this, to stick with the "Asian" flavor, but any kind of oil you like for sauteeing should be fine. Once the veggies (and/or meat) are almost done, pour the sauce over them. Stir as it comes to a simmer, and simmer for a minute or two until the sauce reaches your desired thickness. Remove from heat. Spoon over brown rice (I use 1/4 cup dry per person - 150 calories each) and enjoy!
Serving Size: Makes enough sauce for 2-3 servings, depending how saucy you like your food! Nutrition calculated based on 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user WOOFSPACE.
Serving Size: Makes enough sauce for 2-3 servings, depending how saucy you like your food! Nutrition calculated based on 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user WOOFSPACE.
Nutritional Info Amount Per Serving
- Calories: 51.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,032.9 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.2 g
- Protein: 2.4 g
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