This sauce also goes great on chicken, pork, game meat, beef, veggies and so much more! It’s so tangy and sweet! I also drizzle it over sushi. I make a lot of it and store it in my fridge for up to 2 months.
1 ½ cups Soy Sauce
2 cups Chicken Broth
1 Tablespoon Fish Sauce
¼ cup Rice Wine Vinegar
1 ½ cups Brown Sugar
1 Tablespoon Sesame Oil
3 Garlic Cloves; mashed to paste
1 Tablespoon Fresh Ginger; grated
1 Teaspoon Lemongrass; grated
1 teaspoon Chile Paste
1 teaspoon Mustard Powder
2 Tablespoons Cornstarch
¼ cup cold water
- In a large bowl, whisk the soy sauce, broth, fish sauce, vinegar and brown sugar together until the sugar is dissolved.
- Heat a saucepan over medium heat and add the sesame oil. Once hot add the Lemongrass, Garlic and Ginger; sautéing briefly until fragrant before adding in the chile paste and spices. Pour in the soy sauce mixture and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
- In small bowl, combine the cornstarch and cold water; whisking thoroughly. Pour the slurry into the saucepan and whisk until thickened.
- Glaze meat of choice or use it in Stir Fries or over Sushi!
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Ash's In The Kitchen 
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