HI Cindy – I haven’t tested the recipe with substitutions but here are some suggestions: replace cornstarch with Arrowroot powder and try replacing the sugar with a 1:1 like stevia – you may need to cut back on the sugar replacement as it tends to be sweeter than regular sugar. Let us know if you try it this way and if it works!

Cindy,
love this sauce. We are cutting carbs for a while. What other process or ingredient can I use to replace the cornstarch?
Would the sugar be easily replaced with any zero carb substitutes?
l like monkfruit
I created chicken, mayo, parmesan chesse dinner many years ago, it is our favorit meal. ( I sent it in to Best Foods and they stole it for use on t.v. commercisls. I wanted some free mayo. Since they couldnt even say thanks, we buy Winco mayo and like it better)
Place mayo over cleaned chicken in a glass baking dish, shred real parmesan cheese on top, pour sweet chili sauce on, sprinkle raw pumpkin seeds and bake 350° 20 minutes. convection oven
we no longer use butter on our baked potatoe. Replace butter with some of the yummy drippings.
You can leave out mayo and seeds if you wish or use a diferrent seed like sunflower. Pumpkin seeds are healthier and tastier.

Hi – You can keep this sauce, in a glass jar, sealed in the refrigerator for up to one month. Bring to room temperature before serving as a dipping sauce.

Love it Nancy and great thinking on the vinegar substitution! Thanks for sharing 🙂

Thanks Deb – I haven’t tried freezing it so let us know if you do and how it goes. CU