Here are a couple of sauces that will go beautifully with chicken, and they don't contain soy or sugar:
Chimichurri Sauce
Ingredients:
1½ cups fresh Italian parsley leaves
½ cup fresh cilantro
¼ cup fresh oregano
2 tsp garlic, minced
¼ cup red wine vinegar
1 Tbs lime juice
½ tsp red pepper flakes
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 cup extra virgin olive oil
Instructions:
Place the parsley, cilantro, garlic, oregano, vinegar, red pepper flakes, salt and pepper in the bowl of a food processor fitted with a blade attachment. Process the mixture until finely chopped, about 1 minute, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
With the food processor running, add the oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine.
Creole Sauce
Ingredients:
3 Tbs butter, divided
1 Tbs light tasting olive oil
½ tsp garlic, minced
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped yellow or red bell pepper
½ cup chopped celery
½ tsp paprika
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
¼ tsp freshly ground black pepper
1 tsp Worcestershire sauce
¼ tsp hot pepper sauce
15oz diced tomatoes with juice
1⅔ cups chicken broth
4 scallions, sliced, white and green parts
1 Tbs tomato paste
Instructions:
In a medium saucepan, heat 1 Tbs butter and 1 Tbs light tasting olive oil over medium low heat. Add onions, peppers, and celery and sauté until just tender. Add the garlic and continue to sauté until fragrant, 30 to 45 seconds.
Combine the paprika, thyme, oregano, basil, black pepper Worcestershire sauce, and hot sauce. Stir the tomatoes into the vegetables and add the seasoning mixture. Sauté for 1 minute longer. Add the chicken stock and bring to a boil. Stir in the scallion. Continue boiling, uncovered, for 10 minutes until most of the liquid cooks away. Stir in the tomato paste, remove the saucepan from the heat and stir in the remaining butter.
