First, I read over the recipe looking to head problems off before cooking. I knew I would be using reduced sodium soy sauce because I learned 50 years ago that yummy soy sauce causes me to swell up. I was so pleased when the lower sodium version was introduced. I bumped up the Asian flavor by adding a teaspoonful of sesame oil. Using "dark" soy sauce is a great alternative if you can find it in your neighborhood food store.(Oh how I wish I had a local Asian market) otherwise, read the nutrition labels and cook wisely. Next, use your gut feeling. If it seems a little "wrong " for your taste, listen to what your gut is telling you, and plan your recipe adjustments before you buy the chicken!!!
Good luck to all, and enjoy this wonderful dish. P.S. I also use brown rice.
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First, I read over the recipe looking to head problems off before cooking. I knew I would be...