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Ready In10 m
Original recipe yields 6 servings
This was also great for vegetables. I used it without the worchestershire. You have to be careful if you want to use this as a sauce, however! Add a little extra pepper and thin it with water until it's at a salt level that you like. Then stir in some cornstarch and bring to a boil to thicken.
This was pretty good. I think when I make this again I will substitute sherry for the vinegar, brown sugar instead of white, less ginger, and add some liquid smoke. Thanks for the recipe April.
This was a delicious marinade that I used on chicken shish kabobs, and it made the chicken taste so good and tender. I marinated the chicken over night and then I brushed it over the whole shish kabob before grilling. Just be careful not to marinade it longer than over night, because I made the mistake of marinading for two days, and all you could taste is soy sauce. Way too salty this way. I highly recommend this recipe if it's not marinaded too long.