Ingredients:

  • ¼ cup (60 ml) Low-Sodium Soy Sauce
  • 2 tablespoons (30 ml) Rice Vinegar (not seasoned)
  • 2 tablespoons (30 ml) Honey (or Maple Syrup for vegan)
  • 1 tablespoon (15 ml) Sesame Oil
  • 1 tablespoon (15 ml) Oyster Sauce (vegetarian option: Hoisin Sauce)
  • 1 teaspoon (5 ml) Cornstarch (mixed with 2 tablespoons (30 ml) cold water to form a slurry)
  • ¼ cup (60 ml) Chicken Broth (or Vegetable Broth)
  • 2 cloves Garlic, minced
  • 1 teaspoon fresh Ginger, grated
  • ½ teaspoon Red Pepper Flakes (or more, to taste)
  • 1 green onion, thinly sliced (for garnish)

Instructions:

  1. In a saucepan, whisk together soy sauce, rice vinegar, honey (or maple syrup), sesame oil, oyster sauce (or hoisin sauce), minced garlic, grated ginger, red pepper flakes, and chicken broth.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally.
  3. Whisk in the cornstarch slurry. Continue to simmer for 1-2 minutes, or until the sauce thickens to your desired consistency. Keep stirring so it doesn't stick.
  4. Taste the sauce and adjust seasonings as needed. Add more red pepper flakes for heat, honey for sweetness, or soy sauce for saltiness.
  5. Use immediately in your stir-fry or store in an airtight container in the refrigerator for up to 5 days.
  6. Add the thinly sliced green onion.