Stir Fry Sauce, reduced sodium

2 T. Sesame Oil
2 t. Garlic - minced or pressed
2 t. Ginger - minced
2 c. Chicken Broth - low sodium
1/4 c. Lite Soy Sauce - low sodium
1/4 c. Brown Sugar
1/8 t. Red Pepper Flakes
1 t. Black Pepper - ground
2 T. Lemon Juice
1 T. Lemon Zest
2 T. Cornstarch
1/4 c. Water

Heat the sesame oil in a small saucepan to medium. Add garlic and ginger to the oil and cook for 30 seconds allowing the flavors to combine. Add the unsalted chicken broth, lite soy sauce, brown sugar, red pepper flakes, lemon juice, lemon zest and ground black pepper. Mix to combine.

Mix the cornstarch and water together into a small cup. Cornstarch mix should be smooth with no lumps.

Bring the mix to a boil while stirring with a whisk. Mix in the cornstarch and bring the mix back to a boil while stirring. Lower heat to a simmer as soon as the mix boils. Simmer for 30 seconds then remove from heat.

This makes 3 cups of sauce.

Using an Ice cube tray, freeze the sauce in 2 tablespoonful cubes. When sauce is frozen, remove from trays and store in a freezer bag in the freezer. This allows you to use the sauce as needed. (Sauce will stay good in freezer for up to 3 months)

Serving Size: Makes 24 - 2 tablespoon servings

Number of Servings: 24

Recipe submitted by SparkPeople user MUFFINRGOOD.