Stir-Fry Sauce

• 3 tablespoons molasses
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 12 teaspoon garlic powder
• 12 tablespoon dried onion flakes
• 1 (14 ounce) can low sodium chicken broth
• 2 tablespoons cornstarch
• 12 teaspoon crushed red pepper flakes
• 1 teaspoon ground ginger
• 1 pinch ground pepper

1. Whisk together all ingredients together in a glass bowl.
2. Heat to a boil, whisking or stiring continuously.
3. Cook down until reduced by half.
4. Sauce will be a little thick, but use like any other stir fry sauce.
5. Makes enough for two or three stirfries, depending on how saucey you like your stir fry.
6. I store sauce in the fridge in a glass jar for up to two weeks.

molasses, soy sauce, vinegar, garlic, onion flakes, chicken broth, cornstarch, red pepper, ground ginger, ground pepper

Taken from www.food.com/recipe/stir-fry-sauce-303527 (may not work)