Semi Sweet Soy Glaze

My husband was out of town at an IT conference in San Francisco, and he doesn't like chicken thighs but I do. I found this quick asian glaze recipe, and added frozen vegetables to it, which made it a perfect dinner for one!

Jeff Lynch @hobbit_chef

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Ingredients

30 mins

1-4 People

1/2 CupSoy Sauce
1/3 CupWater
1/4 CupRice Wine, or 2Tbsp Honey, or 2 Add'l Tbsp water
1/2 TspGround Ginger
Vegetable or Sesame Oil
Chicken Thighs, Pork Chops, Fish
Frozen Japanese or Asian Vegetable Medley

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Steps

30 mins

1

Combine Soy sauce, water, mirin, and ginger in a 2 Cup measuring cup.
2

Spice meat to taste with pepper, grilling spice, and more ground ginger.
3

Heat a large, non stick skillet, add the sesame or vegetable oil, and cook the meat 2-3 minutes per side, with 1/4 cup of the Sweet Soy Glaze and stir some.
4

Remove the meat from the pan, and keep warm in a 200 degree oven. Do not clean the pan. Add the frozen veggie medley to the pan, and cook per package instructions. Add the remaining sweet soy glaze to the pan half way through cooking.
5

Return the meat to the veggies and sweet soy glaze in the pan, and simmer for about 5 minutes.
6

Serve alone or over rice or thin spaghetti pasta. You can also marinate the meat in the sweet soy glaze refridgerated for 2 hours, or overnight for extra punch!