hrough.
Asian Dipping Sauce:
1. Combine all dipping sauce ingredients in
uice.
Prepare the Hollandaise Sauce: Cut the butter into four
ntil firm.
To make Easy Eggnog Sauce:
Whisk eggnog into
n the rice vinegar, oyster sauce, soy sauce and sugar; whisk well
uck is cooking make the sauce. Add reserved marinade, extra honey
n bowl and pour fish sauce over. Toss to coat.
ull). Add chicken, seasonings, soy sauce, and other vegetables and continue
live oil.
Whisk soy sauce, sugar, vinegar, sesame seeds, chili
Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.
Make a marinade out of the Soy Sauce, Brown Sugar, Garlic & Ginger. Or use your favorite Teriyaki Sauce Recipe.
Marinate the chicken for at least 4-5 hours in the refrigerator turning every hour to marinate evenly. Remove chicken from marinade and discard marinade.
When your grill is ready, dip the chicken in Mae Ploy and BBQ till done.
I usually have a spray bottle of H2O in case of flare ups. Enjoy!
Preheat oven to 350 degrees.
Place chicken in glass baking dish. (A 9 X 9, or 8 X 11 dish works well, I don't suggest using a 9 X 13).
In a small bowl combine soy sauce, vinegar, brown sugar, garlic powder and black pepper; stir or whisk until well blended. Pour sauce mixture over chicken.
Bake chicken with sauce mixture for about 20 - 30 minutes or until chicken is cooked through. For best results turn chicken over half way through cooking.
Whisk together water and cornstarch in large mixing bowl until smooth.
Stir in teriyaki sauce.
Add chicken and water chestnuts.
Mix to coat.
Marinate for 30 minutes.
Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.
onions, ground ginger, and soy sauce.
Mix together with a
Place cream cheese in a shallow bowl.
Pour Soy Sauce over the top.
I usually use enough to come one third of the way up the side of the cream cheese.
Sprinkle with seeds.
Serve with plain crackers or pretzels.
teak mixture, slaw, and soy sauce; cook until thoroughly heated.
Heat sesame oil over med-high heat in a large skillet or wok.
Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
In a small cup whisk together soy sauce and honey; pour into skillet.
Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.
Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Pour soy sauce and vinegar over chicken, then sprinkle with bell pepper and top with water chestnuts.
Bake at 350 degrees F (175 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear.
hisk together vinegar, oil, soy sauce, and honey in a small
Cook rice according to package directions.
When rice is finished add spinach, the heat of the rice will cook the spinach.
Add oil and soy sauce.
Mix well and enjoy!