1/2 c white vinegar 1/2 c honey 2 slices fresh ginger 1/4 tsp red pepper flakes 1 tsp minced garlic 1 T chopped green onion 1/2 c chicken broth 1/2 c apple juice 1/4 c soy sauce 1/2 tsp sesame oil 1/4 tsp sesame seeds 1/4 tsp black sesame seeds
Combine the vinegar, honey, ginger and pepper flakes; simmer and reduce the mixture down to about a ½ cup. Add the remaining ingredients except for the sesame seeds. Reduce the entire liquid to 1 cup. Finish the sauce with sesame seeds.
This sauce can be used as a glaze for chicken or fish. It can also be used as a sauce with ground chicken for lettuce wraps or as a barbecue sauce for grilled poultry or fish.
This recipe is courtesy of Chef Albert Wutsch. It was demonstrated by IUP culinary students at the Grocers Fight for Cancer event at Giant Eagle in Indiana, Pa.
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