- 2 (14.5 ounce) cans chicken broth
- 1/2 cup cornstarch
- 1/2 cup soy sauce
- 1/2 cup corn syrup
- 1/2 cup dry sherry
- 1/4 cup cider vinegar
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1/4 teaspoon ground cayenne pepper
- Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.
05/23/2018
recipepes.com
Asian Stir-Fry Sauce, recipe
PT15M
PT1H
5
455 calories