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.