Archives for category: soy sauce

Here’s a delicious twist on traditional buffalo wings: marinade wings in a mixture of soy sauce, brown sugar, garlic and fresh ginger, then roast in the oven, and finally saute in sriracha, lime juice, and butter.  YUM.

Asian Glazed Wings - simple ingredients and so delicious I am making these again for the second time this week

I adapted this recipe from the 2017 magazine “350-Calorie Meals in Minutes” but added toasted sesame seeds.


  • 2 lbs. uncooked chicken wings
  • 1/2 c. low sodium soy sauce
  • 1/4 c. brown sugar (divided in half)
  • 4 cloves minced garlic
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. butter
  • 1 Tbsp. sriracha
  • juice of 1/2 a lime
  • 1 Tbs. sesame seeds
  • optional: chopped scallions or green onions


  1. PREPARE THE MARINADE – combine soy sauce, 1/8 c. brown sugar, garlic, and ginger in a gallon ziplock bag. Add wings, mix to coat, and seal. Marinate in refrigerator for at least an hour.
  2. TOAST THE SESAME SEEDS – Place seeds in a dry skillet and heat over medium heat for 3-5 minutes or until lightly browned, stirring occasionally (watch closely to avoid burning). Set aside.
  3. TO PREPARE MARINATED WINGS – Preheat oven to 450ºF. Remove wings from the bag and place in a single layer on a baking sheet lined with foil sprayed with non-stick cooking spray. Roast wings in the oven for approximately 15 minutes, until the meat is cooked through and the skin begins to crisp and caramelize.
  4. SAUTE THE WINGS –  In a large skillet, heat butter, sriracha, lime juice, and 1/8 c. brown sugar until melted. Add wings and saute for 3-4 minutes, or until the sauce clings to the chicken.
  5. GARNISH – with toasted sesame seeds and (optional) scallions/green onions

Here’s a simple and delicious recipe I tried: Lemon Ginger Chicken Thighs. I adapted it for the slow cooker, and then broiled it in the oven for a few minutes to make the thighs nice and brown. 

Slow Cooker Lemon Ginger Chicken - from Crock Pot to broil a few minutes to crisp


  • 3 lemons
  • 1 Tbs. grated fresh ginger
  • 1/2 tsp. coarse salt
  • 2 Tbs. honey
  • 1 Tbs. soy sauce
  • 2 Tbs. water
  • 8 chicken thighs; bone-in, with skin
  • 2 tsp. canola oil
  • for garnish: sliced green onions and lemon wedges


Finely grate the peel of 1 lemon into a bowl. To this, add ginger and salt. Stir to combine. Rub this mixture under the skins of the chicken thighs.

In slow cooker, combine the juice of two lemons (the grated lemon, plus another lemon), honey, soy sauce, oil, and water. Add chicken, making sure to coat all pieces with liquid.

* tip: I love slow cooker liners. Much easier and faster clean-up afterward.

Cover and cook on LOW for 8 hours or until internal temperature of chicken reaches at least 165ºF. Once chicken is cooked, preheat oven to BROIL.

Remove chicken from slow cooker and place on a foil-lined baking sheet. Place chicken in oven and broil 5-10 minutes, or until golden brown, then remove. Top with green onion slices, add lemon wedges cut from the remaining lemon, and serve.

recipe adapted from

Crock-Pot Programmable Cook and Carry Slow Cooker

Slow Cooker liners for Crock Pot recipes

Homemade Spicy Chicken Jerky Recipe

Spicy Chicken Jerky Recipe - so much cheaper than storebought ingredients - Lean healthy snack

The hubs has been on a jerky kick recently, especially lean turkey and chicken. At $6 or more for a little 3 oz. store-bought package I decided to bust out our dehydrator and try to make some myself. I decided to make a marinade that had NO liquid smoke (the smell and taste grosses me out), so I used some spicy chili paste, garlic, honey, and soy sauce.

The verdict? Four thumbs up (two from the hubs, two from me). I spent $10 on chicken (5 lbs. @ $1.99/lb) and we already had the rest of the ingredients. After dehydration, there was more than 25 oz. of jerky. More than 8 servings of 3-oz. portions – which would probably cost $50 or more at the supermarket. And it’s spicy and delicious! I don’t even like jerky and I snuck a few pieces after they were done.



1. Place chicken in freezer for 30-45 minutes to firm up the meat for easier cutting.

2. While chicken is chilling, make the marinade: Mix up the rest of the ingredients in a bowl or large resealable bag.

3. After removing chicken from freezer, slice chicken into thin strips. Try to make the sizes all the same thickness and length.

4. Place sliced chicken in marinade, cover, and refrigerate for a few hours or overnight; stirring/mixing a few times throughout to ensure all chicken is coated.

5. Strain off the marinade, then place chicken on dehydrator trays.

6. Dehydrate at 145 degrees for 5-7 hours or until completely dry (length of drying time will depend on thickness of strips).

If you don’t have a dehydrator, I’ve read that you can use an oven. Here’s what I’ve gathered from cruising jerky recipes: place chicken strips on wire racks set on top of baking sheets, line the bottom of the oven with foil, and bake at 175F, for 4 hours or more (flip chicken strips over after 2 hours or so), until the strips have dried. The length of drying time obviously will depend on the thickness of the strips.

To store dried jerky, package in vacuum-sealed bags or canisters, or in resealable sandwich bags with as much air as possible removed.

It helps to package in single-serving sizes, to avoid re-opening a bag several times and exposing to moisture/rehydration.

Jerky has a shelf-life of 3 weeks or so; for longer storage keep in fridge or freezer. Some people recommend refrigerating jerky right away even if you plan on eating it soon (treating it like a fresh food).

Food Dehydrator

Estimated Nutrition Information – Yields approximately 25 oz. – Per 1 oz: 

  • 72 cal.
  • 0.08 g. fat
  • 2.72 g. carbs
  • 18 g. protein
  • 0 fiber

DIY Chicken Jerky - Lean and healthy snack - simple ingredients - so much cheaper than storebought

Pork Chops With Soy-Orange Pan Sauce Recipe

Pork Chops Recipe - awesome pan sauce with fresh squeezed OJ and soy sauce


  • 3⁄4 c. freshly squeezed orange juice (I used an electric citrus juicer to make a bunch of OJ and then saved the rest for later)
  • 2 Tbs. soy sauce
  • 1 tsp. sugar
  • 1 garlic clove, minced
  • 1⁄4 tsp. black pepper
  • 2 Tbs. butter
  • 2 Tbs. vegetable or canola oil
  • 8 bone-in pork chops


Combine juice with soy sauce, sugar, garlic, and pepper in a gallon-size resealable bag. Set aside.

Using a knife, score the pork chops 1/8-inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.

Remove pork chops and retain marinade.

Heat butter and oil in a large skillet until hot. Add the chops a few at a time, in a single layer and saute over high heat for 3 minutes on each side, browning them well. Repeat with all chops.

Reduce heat to low and pour reserved marinade over the chops. Cook until done, approximately 8-10 additional minutes, or until the internal temperature reaches 145°F. Remove chops to a heated platter. Reduce marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.

recipe adapted from

Chinese Cashew Chicken Recipe - instead of noodles uses zucchini 'zoodles' 6 WW plus pts for a giant serving

Here’s an awesome eating-light recipe: Chinese Chicken with Cashews. The secret ingredient? No noodles – just zoodles made out of spiral cut zucchinis! Each serving is giant (approximately 2 cups) but has only 6 WW points plus points. This recipe has fresh broccoli, garlic, chicken, and green onions, with a stir-fry sauce made from scratch. Love it!


  • 1 lb uncooked skinless, boneless chicken breasts, diced
  • 2 large zucchini
  • 2 c. broccoli florets
  • 2 oz. cashews, chopped
  • 3 green onions, sliced
  • 1 Tbsp + 1 tsp sesame oil
  • 4 cloves garlic, minced
  • 1/2 cup reduced sodium soy sauce
  • 1 Tbsp honey
  • 1 Tbsp red chili paste
  • 1 Tbsp cornstarch
  • 2 Tbsp rice vinegar
  • 1 tsp fresh ground ginger
  • salt & pepper, to taste


Wash zucchinis and cut off ends. Using a spiral cutter, shred zucchini into spaghetti-like strips. Set aside.

In a small bowl, whisk together soy sauce, vinegar, honey, chili paste, and cornstarch. Set aside.

Heat 1 Tbsp oil in a wok or large skillet over med-high heat. Season chicken with salt and pepper. Sauté until browned and cooked through. Remove chicken, drain, and set aside.

Add remaining 1 tsp. of sesame oil to pan, then garlic and ginger, and cook approx 30 seconds, until fragrant.

Add broccoli, and cook approx 1-2 minutes.

Stir in soy sauce mixture and bring to a boil. Reduce heat to medium, and cook until sauce is thickened.

Toss in zucchini noodles, and cook for a minute or so, just enough to allow noodles to mix with the sauce.

Remove from heat, stir in chicken, and green onions, and toss well.

Divide onto 4 plates, and garnish each cashews.

recipe adapted from

Chinese Cashew Chicken Recipe - with zucchini 'zoodles' 6 WW plus pts for a giant serving

Prep time: 20 min

Cooking time: 15 min

Makes 4 servings (approx. 2 cups/serving)

Estimated Nutrition Information — Per Serving:

6 WW points+

235 calories

9 g. fat

10 g. carbs

0.7 g. figer

30 g. protein

Chinese Cashew Chicken Recipe - instead of noodles use zucchini 'zoodles' 6 WW plus pts for a giant serving

Lovin’ the un-noodle zoodles? Try these also…

Lemon Garlic Shrimp & Zoodles

Zoodles with Sauce and Mushrooms

Here’s a show and tell of my lunch. And an easy light meal idea; it’s more of a “no recipe” recipe. 🙂 It has whole wheat pasta tossed with veggies sauteed in olive oil and garlic, sprinkled with soy sauce and lemon juice.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!


  • whole wheat spaghetti (however many servings you want to make)
  • a few teaspoons of extra virgin olive oil (EVOO) for sauteing the veggies
  • 1 clove of garlic, minced
  • fresh vegetables, washed, cut and sliced (2-4 cups depending on how many servings you want) — I used asparagus, mushrooms, onions, yellow squash, zucchini, and bell peppers.
  • soy sauce
  • fresh lemon juice


Prepare spaghetti noodles according to package directions.

While noodles are boiling, heat EVOO and garlic in a skillet over medium heat. Add veggies and sautee until tender.

Drain noodles, and place on serving dish. Top with veggies, then sprinkle on some soy sauce and lemon juice to taste. Stir to combine, then serve.

Here’s one more recipe to add to my recent noodle collection:

Sesame Noodles, which I adapted from

Awesome Sesame Noodles - great meatless option, or add chicken or shrimp. Also increase siracha for more spiciness if you want.


  • 1 lb. thin spaghetti
  • 1 Tbsp. canola oil
  • 2 garlic cloves, minced
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. sesame oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice or balsamic vinegar
  • 1 1/2 Tbsp. honey
  • Tiny squirt of siracha
  • Optional toppings: additional siracha (for spiciness), toasted sesame seeds, chopped peanuts, sliced green onions, cooked chicken, cooked shrimp, etc.


  • Cook pasta according to the package directions, then drain.
  • While pasta boils, in a large skillet heat oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and sriracha.
  • Toss pasta into a hot skillet with a bit of sesame and/or canola oil, stirring for a few minutes, until the noodles start to brown. Set aside to cool before tossing with the dressing.
  • Add to the bowl of dressing along with the any veggies or meat or other toppings (if using) and toss well to coat. Let sit for an hour, or refrigerate overnight. Serve topped with chopped peanuts, if you like. Served chilled or at room temperature.

Other recent noodle recipes I’ve tried…

Creamy Lemon Spinach Pasta

Spicy Thai Noodles

Looking for a lower carb option? Here’s an un-noodle “zoodle” recipe I made with zuchhini ribbons!

I’m on a noodle kick! After making some Creamy Lemon Spinach Pasta the other day, I tried a Spicy Thai Noodle recipe. Sooooo yummy.

I ate a few bites when it was still warm, and thought it was gross! I threw it in the fridge though, and ate it cold like recommended in the recipe from, and it was *awesome!* It was really spicy, and I love spice, so feel free to adjust the amount of crushed red pepper.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!


  • 1 box linguine
  • 1 Tbsp. crushed red pepper flakes (NOTE: this was super spicy. If you’re not a spicy fan, try reducing the red pepper flakes by say half or so?)
  • 1/4 c. vegetable oil
  • 1/2 c. sesame oil
  • 1/3 c. soy sauce
  • 1/3 c. honey
  • Optional toppings: sliced green onions, chopped cilantro, crushed peanuts, toasted seasme seeds


  • Cook noodles according to instructions on package then drain.
  • While noodles are boiling heat the oils and crushed red pepper in a pan.
  • Strain out pepper flakes, then into the oil whisk in the soy sauce and honey.
  • Pour the oil mixture into the noodles and stir to combine.
  • Refrigerate for a few hours, or until cold.
  • Before serving add toppings.

By the way, here’s one of my favorite things from Amazon Prime – an entire gallon can of soy sauce! We use it all the time for cooking, stir fry recipes, rice, etc.

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious! (4)

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!

Spicy Thai Noodles - boil linguine, mix in some soy sauce, honey, sesame oil & red pepper flakes. So easy and so delicious!


Looking for a low-carb, healthier option? Here’s an un-noodle recipe I made using zucchini ribbons: Zoodles!

Here’s a CrockPot recipe I tried from the cookbook Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O’Dea.

I must admit I had never purchased beef short ribs before and was sticker-shocked when they cost nearly $30 from our store’s meat counter! The original recipe called for 4 lbs. of meat, so I used 2 lbs. and stashed the rest in the freezer. 

This recipe is so easy to make – you just throw all the ingredients in your CrockPot!

slow cooker korean ribs - just put all the ingredients in the crock pot and go - so tender they fall off the bone

2-4 lbs. beef short ribs
1 c. brown sugar, packed
1 c. soy sauce
1/2 c. water
3 whole seranno peppers

For this recipe, just call me Sister Maria because these are a few of my favorite things…

  • A ginormous can of soy sauce. One gallon to be exact. I lovingly refer to this as my gas can of Kikoman. It’s only $17 on Amazon, and with free Prime shipping, I love it. It’s great for marinades, stir fry recipes, and just sprinkling on rice.
  • Speaking of rice, here’s my new favorite appliance: a rice cooker! Yes I am excited about an appliance. I need to get out more, ha. You just pour in rice, water, put the lid on, and push the button. It pops up when it’s done! I haven’t used it yet to steam vegetables, but it came with a little tray for veggies. Bonus!
  • Here’s my must-have for any slow cooker meal: Slow Cooker liners. They make clean-up so much easier! No more scraping or scrubbing caked on food. I think they are a little pricey, but well worth the money.

Place ribs in a 6-quart (or larger) slow cooker. Add brown sugar, soy sauce, water, and peppers. DO NOT cut the peppers – leave them whole. Cover and cook on LOW for 4-8 hours, until thoroughly cooked. Approximately half-way through, flip ribs over. Discard whole peppers unless you’re feeling really brave and want some serious heat, but I wouldn’t recommend it, lol.

Serve with veggies or rice.

A while ago, I adapted a marinated mushrooms recipe from and loved it. I mean, who doesn’t love ‘shrooms, garlic, soy sauce, and a hint of spice?!? Here’s what I did…

easy marinated mushrooms


  • 16 oz mushrooms, sliced
  • 1/2 Tbs Extra-Virgin Olive Oil
  • 3 Tbs red wine vinegar
  • 4 garlic cloves, minced
  • 1 Tbs onion, chopped
  • Kosher salt to taste
  • 2 Tbs soy sauce
  • 1/2 tsp crushed red pepper flakes


Rinse mushrooms or wipe them clean with a paper towel. Add mushrooms to a pan of boiling water, salt to taste, and boil for 5 minutes or untill cooked. Drain off the water.

While boiling, in a bowl, mix the EVOO, vinegar, garlic, onion, soy sauce, and red pepper flakes.

After the mushrooms are boiled and drained, put them in a deep bowl and pour the marinade on top. Tent with foil and allow everything to sit in the marinade until cooled to eating temperature.

P.S. Here’s a great addition for your pantry – gotta love Amazon Prime, you can get an entire one-gallon can of Kikoman soy sauce for only around $17, and it will last forever. I’ve used ours for tons of stir fry recipes, rice, marinades, etc.

easy marinated mushrooms

easy marinated mushrooms

easy marinated mushrooms

marinated mushrooms