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Chicken Sauce

Chicken Sauce recipe image
This quick and flavorful chicken sauce is a staple for home cooks seeking authentic Asian-inspired depth without the fuss. By combining a rich chicken stock base with aromatic ginger, salty fish sauce, and a kick of fresh red chili, this recipe delivers a complex balance of savory and spicy notes. The addition of sweet corn kernels and tender green beans adds texture and color, making it more than just a liquid condiment&# 226;€”it’s a complete side dish component. Ideal for drizzling over steamed rice, mixing with egg noodles, or serving alongside grilled meats, this versatile sauce comes together in under thirty minutes. It’s a comforting, reliable flavor booster that transforms simple pantry ingredients into a restaurant-quality experience.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 237.2
Description
This quick and flavorful chicken sauce is a staple for home cooks seeking authentic Asian-inspired depth without the fuss. By combining a rich chicken stock base with aromatic ginger, salty fish sauce, and a kick of fresh red chili, this recipe delivers a complex balance of savory and spicy notes. The addition of sweet corn kernels and tender green beans adds texture and color, making it more than just a liquid condiment&# 226;€”it’s a complete side dish component. Ideal for drizzling over steamed rice, mixing with egg noodles, or serving alongside grilled meats, this versatile sauce comes together in under thirty minutes. It’s a comforting, reliable flavor booster that transforms simple pantry ingredients into a restaurant-quality experience.
Ingredients
  • 1 Large chicken stock cube
  • Cm piece ginger, cut into
  • g thin dried egg noodles
  • g can corn kernels, rinsed
  • g green beans, halved diagonally
  • 3 Green onions, thinly sliced
  • 1 tablespoons Fish sauce
  • 1 Fresh long red chilli, thinly
Directions
  1. 1
    Bring a pot of water to a boil and cook the dried egg noodles according to package instructions until al dente.
  2. 2
    Drain the noodles and set aside, reserving a small cup of the cooking water if needed for thinning the sauce later.
  3. 3
    In a small saucepan, combine the chicken stock cube with 1 cup of water and bring to a simmer over medium heat.
  4. 4
    Add the cut ginger pieces to the simmering broth and let it infuse for 3-4 minutes to release its aroma.
  5. 5
    Stir in the rinsed corn kernels and halved green beans, cooking for 2-3 minutes until the beans are tender-crisp.
  6. 6
    Reduce the heat to low and stir in the fish sauce and thinly sliced fresh red chili.
  7. 7
    Simmer gently for another 2 minutes to allow the flavors to meld, then taste and adjust seasoning if necessary.
  8. 8
    Remove from heat and stir in the thinly sliced green onions.
  9. 9
    Serve the hot sauce immediately over the cooked egg noodles, ensuring each portion gets a generous share of vegetables and broth.

Nutrition Facts

Amount Per Serving
Calories 237.2kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.8g4%
Cholesterol 15.6mg6%
Sodium 305.1mg13%
Total Carbohydrate 46.4g16%
Dietary Fiber 4.3g18%
Sugars 32.5g
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken sauce, chinese sauce, ginger sauce, fish sauce, noodle sauce, corn and beans, quick dinner, umami, spicy sauce, vegetable stir fry, egg noodles, green onions, chili pepper, pantry staples, easy recipe, asian inspired, comfort food, side dish, gluten free option
Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-141/