Ingredients

1/4 cup prepared Hoisin sauce
3 tablespoons rice vinegar
1/4 cup fat-free, reduced-sodium non-fat chicken broth
1 tablespoon sesame seed oil
1 tablespoon peanut or canola oil
2 to 4 teaspoons minced peeled fresh ginger, or to taste
1 tablespoon reduced-sodium soy sauce
1 tablespoon orange juice
1 to 2 teaspoons Chinese-style mustard, or to taste

Directions

Place all ingredients in blender and purée until smooth. Mixture can be used as a marinade immediately. Place mixture in shallow, wide pan and add chicken, fish or meat, turning pieces so all sides are coated.

Before using as a sauce, let mixture stand at room temperature for 1 hour or covered and refrigerated up to 1 day to allow flavors to fully develop. Heat mixture over medium heat until hot. Transfer sauce to pitcher. When ready to use, drizzle small amount of sauce in center of plates, place cooked chicken, fish or meat on top and drizzle small amount of sauce over top. Makes 1 cup.

Nutrition information per tablespoon: 25 cal., 2 g fat (less than 1 g saturated fat), 2 g carbo., 0 g pro., 0 g. dietary fiber, 116 mg sodium.