- ½ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon Chinese cooking wine or dry sherry
- 1 tablespoon sugar
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- ½ teaspoon distilled white vinegar
- 1 tablespoon peanut oil
- 3 tablespoons peeled and minced fresh ginger
- ½ teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil
- In a small bowl, combine the broth, soy sauce, cooking wine, sugar, cornstarch, and vinegar.
- In a small saucepan, heat the oil until shimmering over high heat. Add the ginger and red pepper flakes and cook until fragrant, about 1 minute. Stir the broth mixture, add it to the pan, and bring to a boil. Reduce the heat to medium and simmer until thickened and glossy, about 1 minute longer. Off the heat, stir in the sesame oil.