In a Ziploc bag, put chicken pieces and a liberal amount of soy sauce and garlic powder.
Close bag tightly and refrigerate overnight.
Remove chicken and grill over charcoals or broil. Baste with soy sauce and garlic mixture.
Grill or broil about 15 to 20 minutes per side.
Sprinkle soy sauce and garlic powder over chicken in pan for oven.
Marinate 1 hour.
Turn chicken and sprinkle again.
Cover and bake at 325\u00b0 for 45 minutes, skin side down.
Uncover and bake 15 minutes more with skin side up.
Whisk together hoisin sauce, soy sauce, ginger, garlic, oil and 2 green onions. Add lamb and toss to coat. Set aside to marinate for 1 hour.
Meanwhile, whisk together lime juice and sugar. Add fish sauce, sesame oil and chili and stir to combine. Add cabbage, bok choy and mint and toss to coat. Set aside.
Preheat a large frying pan over medium-high heat. Working in batches, cook lamb for 2-3 mins per side. Remove from heat and let rest for 2 mins. Serve with coleslaw.
Combine hoisin garlic sauce, soy sauce and garlic in a large bowl. Add chicken and toss to coat well. Cover and refrigerate for 1 hour to marinate. Soak bamboo skewers in water for at least 30 mins
Preheat the grill to medium-high. Thread chicken onto skewers. Grill, brushing with any leftover marinade for 3-4 mins each side, until cooked through.
Sprinkle with sesame seeds and serve.
rumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger
ausage, green onions, soy sauce, hoisin sauce, and garlic.
Place 8 wonton
Place soy, ginger and garlic in a saucepan and bring
Combine soy sauce thru garlic in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
Heat grill to medium high.
Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until cooked thru.
Left overs can be kept int the fridge for up to 2 days, freeze for longer storage.
uck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate
nd add 2 tablespoons soy bean oil, ginger, garlic, chili flakes, and
ou have 2 TBSP. Mince garlic.
Once water is boiling
soy sauce, hoisin, sesame oil, honey, ginger, vinegar, mustard, cayenne pepper and garlic
ntil browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup
Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and
Start steaming brown rice ahead of time.
Spray large pan with cooking spray.
Heat to medium and brown chicken breasts.
Add 1/2 cup of Soy Vay Island Teriyaki sauce and sliced mushrooms.
Drain pineapple chunks and add to pan.
Cook another 5 minutes stirring often.
Add broccoli, baby carrots, celery and snow peas.
Drizzle the rest of the teriyaki sauce on top of veggies.
Cook for another 5-10 minutes (depending on how crunchy you like your veggies) stirring often.
Serve chicken and veggies over brown rice.
inch lengths.
Mix soy sauce, hoisin, sherry and sesame oil
-\tIn a cup, combine the soy sauce, hoisin sauce, water, sesame oil and flour
-\tIn a wok, heat oil and fry the garlic and ginger
-\tAdd the mushrooms and stir-fry for 2 minutes
-\tAdd the bokchoy and the mixture and simmer for 3 minutes.
-\tAdd the tofu and simmer again for another 1 minute.
Dip chicken in egg whites and cornstarch.
Saute chicken.
Add vegetables, sherry, soy sauce, hoisin, garlic and ginger.
Add snow peas, cherry tomatoes, bok choy and cashews.
Total cooking time is about 10 minutes.
Yields 4 servings.
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy suace, hoisin sauce, and seasame oil; set aside.
In a large nonstick skillet or wok, stir fry broccoli in canola oil until crisp-tender. Add the onions, garlic, and gigner; stirfry for 3-4 minutes or until vegetables are tender. Add shrimp; stir fry for 4-5 minutes longer or until shrimp turn pink.
Stir in corstartch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Cut pork into 1/4-inch slices.
(I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
Add pork and toss in marinade.
Refrigerate for a few hours.
Heat large non-stick skillet over medium heat.
Cook pork with marinade for 7-10 minutes, turning occasionally.
Serve with sauteed greens OR stir-fried vegetables.