If you don’t any broth on hand, you can substitute hot water, though you will be sacrificing some flavour with this substitution. Adjust the amount added to your taste.Ĭhicken Broth – You could substitute vegetable broth here, if you like. Straight up white distilled vinegar would probably work, though it is a bit more forward, so I would reduce the amount slightly.Īsian Chili Garlic Sauce – This sauce is easily available in the Asian sauce section of most grocery stores these days. Vinegar – Rice (or Rice Wine) vinegar is the best choice here, though white wine vinegar is a decent substitution. Feel free to experiment to find your own sweet spot :) Somewhere between 1/3-1/2 cup is the sweet spot for us (pun intended), but you may find you can go even lower. But tastes change and over the years, I have gradually reduced it. White Sugar – When I first started making this recipe many, many years ago, it started with 3/4 of a cup of white sugar in the sauce. Chicken – you’ll need boneless/skinless chicken, either boneless chicken breasts or boneless chicken thighs.
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