Multipurpose Spicy Asian Marinade Recipe


This (for now) is a recipe I haven’t tried — yet.

So why am I posting it? Since it got a 4-fork rating on Epicurious — the highest possible — I definitely want to try it. Also, it got great comments. Bonus: it’s sugar-free! But there’s no pinnable image on the original, so I can’t post it to my “recipes to try” Pinterest board from there.

Various reviewers said…

I ground chicken thighs in the food processor, marinated as directed, and then browned the meat for delicious and simple lettuce wraps. I think I will go to this marinade again and again.”

I marinated some shrimp in this for about an hour, and then sauteed them with the remaining marinade; they were so flavorful!”

Used this over asparagus. Cut the spears into 2″ long pieces, marinated it a bit and then sauteed the asparagus in oil, reserving marinade. After removing asparagus from pan, I added reserved marinade along with a cornstarch slurry to thicken for a sauce.”

I used this marinade with scallops and veggie kabobs. It was fantastic!”

The author comments…
This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile, use smashed fresh ginger instead.”

Recipe: Spicy Asian Chicken Marinade

by Spices of Life, by Nina Simonds , via epicurious

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine or sake
  • 1 tablespoon minced garlic
  • 1 teaspoon dried chile flakes or hot chile paste (or 5 to 6 slices of smashed fresh ginger)
  • 1 tablespoon virgin olive oil (or canola oil)

Combine all ingredients and use as directed in your recipe.

    photo credit: formalfallacy @ Dublin (Victor) via photopin cc


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