I came across this one from Spark People and it definitely did not have the same level of saltiness. However, it was also a tad bit lacking in flavor. While I would for sure still use it in place of a bottle, I will experiment in trying to spice it up. For starters, I should have used beef broth and not chicken; perhaps I'll add a bit of low-sodium beef bouilon too.
6 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 cups Swanson Organic chicken broth
4 tablespoons Kikkoman Lite soy sauce
4 tablespoons brown sugar
1 teaspoon pepper
6 teaspoons lemon or lime juice
6 teaspoons cornstarch
4 tablespoons water
Crushed red pepper flakes
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 seconds over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, red pepper flake, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the water and whisk into the sauce. Heat until sauce thickens and reaches a full boil.
Simmer for 30 seconds. Remove from the heat and set aside.This makes 4 cups of sauce; you can freeze in 1 cup batches for later.