Honey Soy Marinade

Normally, I like to add citrus to my soy marinades. I think it’s a nice balance between the tart and the salty. But Steve is on an anti acid reflux diet, which does not allow for citrus. Since I like him not to have crippling heartburn, I’ve been experimenting with other ways to flavor my foods that don’t include my lemons and limes.

This is a very simple recipe, not a lot of ingredients, but it tastes more complex because of the Chinese five spice powder. I was originally going to just use ginger in this – and I think that’s a great choice as well if you have fresh ginger, not powdered – but my bottle of Chinese five spice powder hasn’t gotten much of a workout lately, so I thought I would see how it came out.

Honey Soy Marinade

  • 1/4 cup soy sauce
  • 3 – 5 scallions, chopped (my scallions were huge, so I used 3)
  • 2 tablespoons honey
  • 2 teaspoons Chinese five spice powder
  • 1-2 teaspoons minced or crushed garlic

Whisk together all ingredients. Marinate meat (I used chicken the first time I made this)  for up to an hour.

I used a little bit of canola oil because I thought it needed something to help it emulsify, but I think you’ll be fine without.

I made a second batch of the marinade (same proportions), but whisked in a teaspoon or so of cornstarch and poured it over the veggies I’d stir fried before I added the chicken. It was really good – not too salty, not too sweet.


About Kristin

I never thought I would love to cook. I did everything I could to avoid learning to cook. But somewhere along the line, cooking became less of a chore and more of a way to relax and be creative. Not everything I make is a smashing success, but I've had more successes than failures. After months of trading recipes with my friends through Facebook and email, I've decided to collect all my favorites here and also document my attempts at new adventures in cooking, too.
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