Ingredients:

  • 1/2 cup (120 ml) low-sodium chicken broth (or vegetable broth)
  • 1/4 cup (60 ml) soy sauce (low-sodium preferred)
  • 1/4 cup (60 ml) rice vinegar
  • 2 tablespoons (30 ml) Shaoxing rice wine (or dry sherry, or substitute with more broth)
  • 2 tablespoons (30 ml) hoisin sauce
  • 1 tablespoon (15 ml) sesame oil
  • 1 teaspoon (5 ml) sriracha (or more to taste)
  • 1/2 teaspoon (2.5 ml) ground ginger
  • 1/4 teaspoon (1.25 ml) garlic powder
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (8g) cornstarch

Instructions:

  1. In a medium saucepan, whisk together the chicken broth, soy sauce, rice vinegar, Shaoxing rice wine (or substitute), hoisin sauce, sesame oil, sriracha, ginger, and garlic powder.
  2. Stir in the granulated sugar until dissolved.
  3. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth. This prevents lumps.
  4. Gradually whisk the cornstarch slurry into the saucepan.
  5. Bring the mixture to a simmer over medium heat, stirring constantly, until the sauce thickens to your desired consistency (about 3-5 minutes). It should coat the back of a spoon.
  6. Taste the sauce and adjust the seasoning as needed. Add more sriracha for heat, sugar for sweetness, or soy sauce for saltiness.
  7. Remove from heat and serve immediately over your favorite protein or vegetables.