Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings
Nina Simond

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the chicken broth, soy sauce, sugar, Worcestershire sauce, and cornstarch, stirring until the cornstarch dissolves.

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  • Place a wok or skillet over medium-high heat. Add the olive oil and heat for 30 seconds. Add the ginger, garlic, and red pepper flakes and stir-fry until fragrant, about 15 seconds.

  • Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

Nutrition Facts

calcium 90.2mg; 216 calories; calories from fat 39%; carbohydrates 11.8g; cholesterol 168.1mg; fat 9.6g; fiber 1.9g; iron 4.7mg; protein 21mg; saturated fat 1.4g; sodium 753mg.
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