Category Archives: soy sauce

Spicy Orange & Ginger Chicken

chicken

This easy and spicy chicken recipe from Food 52 is the perfect weeknight dinner for those nights when you are craving an Asian inspired dish. Because the chicken needs to marinate for one hour it falls outside of the parameters for my Fast Friday meals but it is fast just the same. If I know I’m going to be pressed for time I mix up the marinade in the morning then toss the chicken into it the minute I walk in the door in the evening. By the time I’m ready to start cooking the chicken is ready for the wok.

The original recipe uses boneless skinless chicken breasts but I am partial to boneless chicken thighs. I think the meat is more flavorful and juicier as well. If you like your food spicy as I do, add in a bit more of the fiery sriracha sauce. Serve the chicken over your favorite grain–I prefer brown rice– and dinner is ready. Enjoy!

SPICY ORANGE & GINGER CHICKEN

1 1/4 cups orange juice 

1/4 cup low-sodium soy sauce

tablespoons grated fresh ginger

tablespoons minced fresh garlic

tablespoons olive oil, divided

tablespoons sriracha

1 1/2 tablespoons rice vinegar

teaspoons light brown sugar

teaspoons orange zest

1/4 teaspoon ground white pepper

1 1/4pounds boneless, skinless chicken, cut into bite sized pieces

tablespoon cornstarch

Brown rice for serving

1/4 cup sliced green onions

  • In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper.
  • Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour.
  • Remove chicken from marinade; discard marinade.
  • Heat a large wok over high heat. Add the remaining oil.
  • Working in 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently. Remove chicken from pan.
  • Reduce heat to medium-high; add remaining marinade to the wok and heat to boiling.
  • In small bowl, whisk together cornstarch and 1 tablespoon water; whisk the cornstarch mixture into the marinade, and boil 1 minute.
  • Return the chicken to the wok; cook 1 minute or until heated through.
  • Serve over rice sprinkled with green onions.

Serves 4

 

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Vietnamese Beef w/ Black Pepper & Citrus

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Like so many of the best recipes, this one has been adapted from its original form.  Originally published in Fine Cooking magazine, it was adapted by the Noble Pig food blog and the I made my own alternations to make it my own.  I like to think this recipe, like others before it, just keeps getting better with age.  And even if I must say so myself, this recipe is good.  As is the case with my favorite recipes, this one cooks up quickly.  Because it cooks fast and you don’t want to overcook the meat, make sure you have all of the ingredients prepped before you begin cooking.  I served this over jasmine rice which I started cooking before I began prepping the other ingredients.  The result?  A perfectly timed meal that goes from panty to table in less than 30 minutes.

VIETNAMESE BEEF w/ BLACK PEPPER & CITRUS

2 tablespoons low sodium soy sauce

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

1 1/2 tablespoons light brown sugar

1 tablespoon fish sauce

6 cloves garlic, minced

1″ piece fresh ginger, finely grated

3 tablespoons peanut oil, divided

Salt & freshly ground black pepper

1 1/2 pounds rib eye steak, cut into 3/4 inch pieces

3 tablespoons chopped, salted peanuts

2 scallions, finely sliced

  • In a small bowl, combine the soy sauce, lime juice, orange juice, sugar, and fish sauce, stirring until the sugar dissolves.  Set aside.
  • In another small bowl, stir together the garlic, ginger, 1 1/2 teaspoons of the oil and 1 1/2 teaspoons of the black pepper.  Set aside.
  • Generously season the beef with salt and pepper.
  • In a 12 inch skillet, heat 1 1/2 teaspoons of the oil until it shimmers.  Swirl it to coat the pan then add half of the beef in a single layer.
  • Cook the beef, without stirring, until well browned, 1 to 2 minutes.  Using tongs, turn the pieces over and brown on the other side.
  • Remove the cooked beef to a bowl and add 1 1/2 teaspoons of oil to the pan.  When the oil shimmers, repeat the cooking process with the remainder of the beef.
  • Put the remaining 1 1/2 tablespoons of oil in the skill and heat until shimmering hot.  Add the garlic mixture and cook stirring constantly, until fragrant, about 30 seconds.
  • Return the beef and any of the accumulated juices to the pan and stir to combine.
  • Add the soy sauce mixture and cook, stirring constantly, until the beef is coated and the sauce thickens slightly, 2 to 3 minutes.
  • Serve immediately sprinkled with the peanuts and scallions.

Serves 4

Indonesian Ginger Chicken

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Grilled chicken is a summertime staple at my house. It is easy, delicious and leftovers are perfect for lunches the next day. While barbecue sauce reigns supreme for us, sometimes you want to change things up a bit and when that is the case, this Indonesian ginger sauce recipe from Noble Pig is just the thing. The sauce is loaded with tangy ginger and garlic which when combined with honey and soy sauce makes for the perfect sweet, tangy and sticky coating for the chicken.

The key to a flavorful chicken, however, is letting it marinate overnight in the sauce. So yes, you will have to plan ahead with this dish but if you do the work the first day, the next one you will just have to throw the chicken on the grill. The results will be so well worth it. And the leftover chicken is just as good cold as it is hot so if you find yourself with leftovers the next day, pack some up in your lunchbox. Just make sure to include plenty of napkins.

INDONESIAN GINGER CHICKEN

1 cup honey

3/4 cup soy sauce (reduced sodium)

1/4 cup minced garlic (8 to 12 cloves)

1/2 cup peeled and grated fresh ginger root

12 chicken drumsticks, trimmed

  • Combine the honey, soy sauce, garlic and ginger root in a small saucepan set over low heat until the honey is melted. Allow the sauce to cool slightly.
  • Place the chicken in a large ziplock back and place it in a shallow baking pan.
  • Pour the sauce over the chicken, seal the bag and allow it to sit overnight.
  • When you are ready to cook, preheat a grill to medium-high heat.
  • Place the chicken on the grill and cook the drumsticks, turning regularly until they are cooked through and the juices run clean, about 20 to 25 minutes.

Serves 6

Maple Soy Glazed Salmon

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Fresh salmon makes for a fast dinner since it cooks quickly under the broiler.  I like to marinade the salmon for a few minutes while the broiler pre-heats so that the flavor penetrates the fish.  Do not let the fish soak for too long otherwise the flavors will be too strong and the texture will become mealy.  I served this alongside leftover cucumber salad and a cherry and pecan quinoa pilaf that I started before I made the marinade for the salmon.  By the time the fish was done so was the quinoa.

MAPLE-SOY GLAZED SALMON

2 salmon steaks

1/4 cup real maple syrup

1/4 cup low-sodium soy sauce

2 cloves garlic, minced

Salt & pepper to taste

  • Combine the maple syrup, soy sauce, and minced garlic in a shallow non-reactive dish.
  • Remove any pin bones from the salmon steaks.
  • Place the steaks in the marinade and let sit for 5 minutes.
  • Pre-heat the broiler.  Coat a broiler pan with non-stick cooking spray and set aside.
  • Place the salmon on the prepared broiler pan.  Sprinkle with salt and pepper.
  • Place the pan in the oven and broil for 3 minutes; baste with marinade and broil for an additional 2 minutes.
  • Remove the pan from the oven, turn the salmon over and baste with the marinade.
  • Broil for an additional 3-4 minutes or until the salmon flakes with a fork and is cooked through.

Serves 2

Japanese Fried Chicken

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It is Fast Friday again and time for another fast and fabulous dinner suggestion.  If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This recipe comes from Cuisine at Home magazine but I’ve adapted to the ingredients I have on hand.  I’ve substituted Chinese rice wine for the mirin called for the in the original recipe and in order to save time I’ve used chicken breast filets instead of buying whole chicken breasts and slicing and pounding them.  If you can’t find filets just buy whole chicken breasts and slice them in half then use a meat mallet to ensure they are of an even thickness. The panko gives the chicken a crunch that holds up to the sauce.  I like to serve the chicken over a bed of rice and use whatever kind I have on hand.  The results?  Every bit of dinner gets eaten.  Now that’s a great way to end a long week.

JAPANESE FRIED CHICKEN

For the sauce:

2 cup low-sodium chicken broth

2 cups sliced onion

1/2 cup low-sodium soy sauce

1/2 cup Chinese rice wine

2 tablespoons minced fresh ginger

1 tablespoon brown sugar

1 teaspoon toasted sesame oil

1/4 teaspoon red pepper flakes

2 teaspoons fresh lemon juice

Black pepper to taste

  • Simmer the broth, onion, soy sauce, rice wine, ginger, garlic, brown sugar, sesame oil, and pepper flakes in a medium-sized sauce pan over medium-low heat.
  • Cook until the onions are soft, approximately 20 minutes.
  • Stir in the lemon juice and black pepper and keep warm over low heat until ready to serve.

For the chicken:

8 thin chicken breast filets or 2 whole chicken breasts sliced in half and pounded thin

1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

3 eggs

1 tablespoon water

2 cups panko bread crumbs

4 tablespoons vegetable oil, divided

  • Combine the flour, salt, and 1/2 teaspoon black pepper in a shallow dish.
  • Whisk the eggs and water together in a second shallow dish.
  • Place the panko bread crumbs in a third shallow dish.
  • Coat the cutlets on both sides with the flour mixture then dip in the egg mixture.  All the excess egg to drip off of the chicken.
  • Place the chicken in the dish with the panko crumbs and coat thoroughly.
  • Heat half of the oil in a large frying pan over medium-high heat.
  • Fry the cutlets in two batches, adding more oil as needed, until thoroughly cooked on both sides, adjusting the heat as necessary.
  • Slice the cutlets into strips and serve over a bed of rice with the soy-onion sauce.

Serves:  4

 

Chinese Spare Ribs

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Some people grill year around–I fall into that camp–but come spring my grill really begins to work overtime. In fact, after a long winter of entertaining entirely inside I love nothing more than inviting friends over, firing up the grill and hosting a backyard bar-b-que. This is especially fun to do here in Europe where the tradition of grilling outside is quite different than it is in America. One of the first purchases we made when we moved into our new house last year was a new grill and it quickly became the focal point of most of our get togethers with new friends. To friends whose outdoor cooking experience was mainly over wood or charcoal, our propane fueled contraption was just so novel and well, so American.

For me, the biggest challenge when grilling for a crowd is space and timing. As large as our grill is there is limited surface area for cooking and some foods simply need to be eaten the minute they are removed  from the flames. So what does one cook for a crowd that tastes just as good the minute it is done cooking as well as after sitting awhile? Ribs, that’s what!

This recipe is courtesy of From Away but I’ve taken the liberty of cooking them outside on the grill rather than in the oven. (The ribs are tasty either way but I suspect grilling in Maine in the middle of the winter holds little attraction for these food bloggers). The ribs need to be prepared ahead of time then allowed to sit overnight–or even longer–making them the perfect do ahead dish for entertaining. After your guests have arrived simply fire up the grill, let them all gather around and grill away.

CHINESE SPARE RIBS

2 tablespoons Chinese five-spice powder
2 full rack St. Louis-style spareribs
1 cup hoisin sauce
1/2 cup Chinese rice wine or dry sherry
4 tablespoons soy sauce
1/2 cup honey
4 cloves garlic, minced

  • Sprinkle five spice powder over ribs, and rub spice into the meat until evenly coated.
  • In two gallon-sized Ziplock bags, combine hoisin sauce, rice wine, soy sauce, honey, and garlic. Squeeze the bag a few times to mix ingredients.
  • Add ribs and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate overnight, or up to three days.
  • When ready to cook, preheat a grill to medium-high heat.
  • Remove the ribs from the bag and reserve the marinade.
  • Place the two racks of ribs on the grill and cook, turning often until the ribs are cooked through, for about 20 to 25 minutes, depending on their meatiness. Baste the ribs with additional marinade with each turn.
  • When the meat is done, remove the ribs from the grill and allow to rest for 10 minutes before slicing into individual ribs and serving.

Serves 6-8

 

Steak & Asparagus Stir Fry

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Spring is upon us and chances are asparagus is popping up at your local farmer’s markets. Nothing says spring to me like those tender bright green spears. I love to eat it steamed with just a dash of salt and I have been known to eat the tenderest of spears raw. But if you are looking for a dish to add your asparagus to, try this super easy stir fry adapted from Cooking Light. It is fast and flavorful and sure to please. Serve it over brown rice and you will have a complete dinner on the table in no time.

STEAK & ASPARAGUS STIR FRY

1/4 cup unsalted chicken stock

1 1/2 tablespoons oyster sauce

1 1/2 tablespoons low sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 tablespoon grated fresh garlic

1 teaspoon corn starch

5 teaspoons canola oil, divided

12 ounces boneless sirloin or other lean steak, cut into 1/4 inch strips

12 ounces fresh asparagus, trimmed and cut into 2 inch pieces

1 medium red bell pepper, seeded and cut into strips

1 medium yellow bell pepper, seeded and cut into strips

1/2 teaspoon crushed red pepper

3 green onions, chopped

  • Combine the first six ingredients in a small bowl, stirring well with a whisk.
  • Heat a large wok over high heat. Add 3 teaspoons of the oil to the wok and swirl to coat.
  • Add the beef and stir fry until browned by not cooked through, about 1 1/2 minutes.
  • Place the beef on a platter and discard any liquid that remains in the wok.
  • Return the wok to high heat and add the remaining oil and swirl to coat.
  • Add the asparagus and bell pepper and stir fry for 2 minutes.
  • Add the crushed red pepper and green onions and stir fry for an additional 30 seconds.
  • Reduce the heat to medium-high. Add the stock mixture and cook for 3 minutes or until the sauce is slightly thickened.
  • Return the beef and any accumulated juices to the pan and cook for an additional 1 minute.
  • Serve immediately.

Serves 4

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