I first developed this sauce recipe for a “Quick and Delicious” chicken recipe for Fine Cooking magazine many years ago, so I had a restriction on the number of ingredients I could use. After making it again recently, I’ve found that it makes a pretty darn good sauce for only having 5 ingredients (which you’ve most likely got on hand) and only taking a couple minutes to make. So it’s one of those little sauces to have in your back pocket when you need something to trick up weeknight cooking. You could easily make “barbecued” chicken on a weeknight by grilling boneless breasts or thighs and finishing with this sauce.
- 3/4 cup tomato ketchup
- 4 tablespoons dark brown sugar
- 1/4 cup low sodium tamari
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Sriracha or other hot sauce (optional)
1. Combine the ketchup, brown sugar, tamari, cider vinegar, and Dijon mustard in a small saucepan. Whisk well.
2. Bring to a simmer and cook for just a minute or two, whisking all the time, until the sugar is dissolved, and the sauce is ever so slightly thickened. Stir in the hot sauce if desired.
