Tag Archives: soy sauce

Simple soy sauce chicken

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This is a super simple recipe that I’ve used time and time again. It is great on its own, or as the base of a more complex sauce. Feel free to experiment with adding new ingredients as you become more sure of your own tastes and what flavors go well together. Ideas include: slices of lemon or orange, zest from citrus, lime juice, apple cider vinegar, fish sauce, thyme, parsley, oregano, tomato paste, pureed anchovies, olives, crushed nuts…
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Chicken is also a great meat for those on a budget. Especially if you buy dark meat like drumsticks or thighs, these are often on sale for 0.99/pound or less. You can also use chicken leg quarters, which includes both drumsticks & thigh meat. My sister, who is in college now, also loves this quick, easy, always-delicious chicken. Pair with a veggie or two & a carb for a filling, frugal meal in under 20 minutes.
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Ingredients:
  • 2-4 pieces of chicken (thighs, drumsticks, or breasts all work)
  • 1/4 cup soy sauce
  • 2 tbsp diced garlic (or 3-4 cloves, chopped)
  • 2 tbsp lemon juice or vinegar
  • Sprinkle of garlic salt or S&P
Step 1: In a frying pan, lay the chicken in a single layer. If using breasts, spray the pan or spread around 1 tbsp oil first. If using drumsticks or thighs, the chicken should release some of its own fat while it cooks so it won’t stick.
Step 2: In a small bowl, combine the soy sauce, garlic, and lemon juice. Mix well, and pour over the chicken.
Step 3: Bring the heat to medium, and cook, covered, for 10-12 minutes. Flip, and cook the other side for 5-7 minutes.
Step 4: Poke with a fork or cut a small slice in the thickest part. Once you’re sure there is no pink inside, your chicken is ready!
This chicken is especially good when paired with fried rice, but it works well with any grain (white/brown rice, quinoa, barley, couscous) or potato (mashed, baked, boiled). I love fresh asparagus & boil-in-bag edamame was on sale, which rounded out this meal nicely.

Better than take-out Beef & Broccoli

 

Ever want the addictive taste of Chinese take-out, but not want the MSG, additives, preservatives, sugar, salt, and calories??

The answer of course is, duh! Yes!

Good news! Making your own Beef & Broccoli at home is super simple, cheap, and nearly as fast as dialing and waiting for delivery. Try this easy weeknight favorite for yourself, and save the tip for a treat for yourself.

Ingredients:

  • 1 pound beef cubes (can use chicken or tofu too)
  • 1 bag frozen broccoli cuts (or 1 head fresh broccoli chopped)
  • 1 cup rice
  • 1/4 cup apple cider vinegar
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • Dash garlic
  • 1 inch piece of fresh ginger, or 1 tbsp ground ginger
  • 2 tbsp sriracha, or to taste

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Step 1: Mix all but first three ingredients in a small bowl. If you have time, marinate the meat for 1-6 hours in refrigerator.

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Step 2: Cook the beef in a frying pan 5-10 minutes until browned but not completely chewy. Meanwhile, use a sauce pot to boil rice, or a rice cooker.

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Step 3: Add the sauce to the meat. Microwave the broccoli 3 minutes, or cook in the frying pan, covered, for 5-7 minutes.

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Step 4: Mix beef and broccoli, serve over rice with extra sauce.

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You can add cornstarch or a little flour if you like a thicker sauce, or add more water/fish sauce/vinegar for a thinner sauce. I added a little extra sriracha with servings because I like a little kick! Enjoy never having to stop for take-out again.

 

Silly American attempts to make Salmon Nigiri

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I absolutely adore sushi. There are few types I dislike. Something about the soft buttery fish and rice with copious soy sauce just makes me swoon. I know I violate rules by using as much sauce as I do, but I’m over it. Low blood pressure and all that. I flipping love soy sauce okay?
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Oh, and not all sushi is raw fish. Common misconception. Actually the majority of sushi is not raw. You must have nigiri or sashimi to be sure it’s raw. And even then… probably some exceptions. The blog The M Resort has a handy guide for keeping sushi terminology straight. The main ones are sushi, maki, nigiri, and sashimi. I won’t even try to overwhelm you or myself with all the different nuances of flavor, texture, color, and types of fish, or vinegars, additives, and temperature’s effects on rice.
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Sushi = any Japanese style fish roll, may or may not be raw, include vegetables, or be rolled in seaweed (nori).
Maki = rolled sushi using a bamboo mat. Typically rolled in seaweed, but can also use thinly sliced cucumbers.
Nigiri = raw slices of fish served over a hand-rolled slab of rice, no nori. Some sushi chefs add wasabi between the fish and rice.
Sashimi = raw slices of fish served without rice, as naked as it gets. Try it with wasabi and soy sauce mixed together.
So one day I’m grocery shopping, and see a gorgeous salmon fillet on sale that needs used today. As often happens when at the grocery store, just seeing one item sparks an idea, and today’s idea was “why not try to make my own sushi at home?” Don’t mind if I do. I did recently purchase a rice cooker (which I also flipping love) so hopefully that would make the process even easier.
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I did nothing special to the fish itself, as I wanted its natural flavor. I did try to doctor up the rice, and made my own dipping sauce. I also had some dumplings in the freezer, which I thawed and fried to make a lovely lunch.
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Ingredients:
1 8 oz salmon fillet
1 cup white rice
1 1/2 cup water
1/4 cup vinegar
1 tbsp sugar
1 tbsp salt
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Garlic-Ginger Dipping Sauce:
1/4 cup soy sauce
1/4 cup fish sauce
1 tsp diced garlic
1 tsp sriracha
1 in piece ginger, peeled and sliced
1 tsp sugar
2 tbsp olive oil
1 tbsp cornstarch
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Step 1: Put the rice and water in the rice cooker and cook. Alternatively, cook the rice in the microwave or stove-top according to package directions.
Step 2: White rice is cooking, mix all dipping sauce ingredients in a small bowl, and heat 3 minutes in microwave. Whisk well and set aside.
Step 3: Slice the fish fillet as thinly as possible on the diagonal. Once rice is cooked, let cool to room temperature. Add vinegar, sugar, and salt and mix well.
Step 4: Take a tbsp of rice, and form into an oblong oval shape with your fingers. Press a thin slice of fish onto the rice and place on plate. Repeat with all fish slices.
Step 5: Fry dumplings according to package if you have them. Place dipping sauce on a plate with the nigiri.
Step 6: Enjoy! While not as good as a sushi restaurant, it was dang good for my first attempt. You better believe anytime fresh fish is on sale I will be trying this again.
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You could use really any type of filleted fish, and if you want to get real crazy, buy some nori (seaweed) sheets and make rolls. Add in avocado, carrots, cucumber, cream cheese… the possibilities are endless. Sushi is a great vegetarian and vegan option, you can even make dessert sushi! Give it a try.
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What’s your favorite type of sushi?