Ingredients & Directions

1 tbsp sesame oil
3 cloves garlic, minced
1 small knob of ginger, grated
½ cup low sodium chicken bone broth
½ cup low sodium soy sauce
1/3 cup rice vinegar
¼ cup sugar (to taste)
2 tbsp tomato paste
2 tbsp cornstarch dissolved in 2 tbsp of cold water
Heat the sesame oil in a small sauce pan over medium heat.  Add the ginger and garlic and stir fry for 2 minutes.  Add remaining ingredients and whisk together.  Bring to a low boil; simmer for 25 minutes or until sauce is thickened.  You can add more sweetness or orange citrus to taste.
Goes well with General TSO’s Chickpeas and Veggies
Recipe: Adapted by Blog Chefs