sugar free chinese(chicken sauce)
1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon SPLENDA OR 2 TSP BROWN SUGAR SPLENDA
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped
I prefer less heat and more ginger.
I use about 1 1/2 pounds of chicken, cut in strips and pan fry in olive oil til golden brown.
Pour sauce over the chicken.
I also use this as a dip for baked veggie lumpia.