A mixture of soy sauce and honey is a bold and unexpected solution for those who like to experiment in the kitchen. The sweet-salty taste will brighten and richer your favorite dishes. It is the perfect combination for Asian-style marinades and sauces. These two ingredients will also sound good in salad dressings.
Chicken legs in soy-honey sauce
A light and hearty meal for a family dinner. The recipe is very simple and straightforward, even a novice cook can handle it, and products for the dish can be found in any home.
Ingredients:
- Chicken drumsticks - 6 pcs;
- Soy sauce - 6 tablespoons l;
- Tomato ketchup - 4 tbsp. l;
- Honey - 2 tbsp. l;
- Garlic - 4 cloves;
- Salt and pepper to taste;
- Vegetable oil - for frying;
- Green onions and sesame seeds - for serving (optional).
Prepare the sauce. To do this, combine ketchup, soy sauce, honey and crushed garlic in a bowl. You can add salt and pepper to taste.
Heat oil in a deep frying pan. Lightly fry the legs, until the skins are browned.
Pour the cooked sauce into the chicken pan.
Simmer for 15-20 minutes, periodically turning the legs.
Before serving, sprinkle the finished dish with finely chopped onions and sesame seeds.
Chicken stuffed with rice and prunes
Whole baked chicken always looks festive. The filling of prunes and rice will make this classic dish extraordinary.
Ingredients:
- Whole chicken - 1 kg;
- Rice - 0.5 cups;
- Prunes - 10 pcs;
- Soy sauce - 3 tbsp l;
- Honey - 2 tbsp. l;
- Garlic - 3 cloves;
- Salt to taste;
- Vegetable oil - 30 ml;
- Chicken or vegetable broth - 1 glass;
- Tomato paste - 2 tbsp l.
For the marinade, combine chopped garlic, honey, soy sauce and tomato paste in a bowl. Mix everything.
Salt the chicken well inside and out. Coat with marinade on all sides.
Put in the refrigerator for 1, 5-2 hours, periodically turning the chicken in the marinade so that it is evenly saturated with all the flavors.
At this time, prepare the filling.
Fry the rice in oil for 10 minutes. Season with salt and pepper. Pour in broth, reduce heat to low and cook rice until tender. Remove from heat and cool slightly.
Wash the prunes. If large, cut into halves. Add prunes to rice and stir.
Remove the chicken from the marinade. Stuff with a mixture of rice and prunes. Tie the legs with a strong thread. Make two cuts on the breast and "hide" the wings in them so that they do not get burned.
Pour the remaining marinade over the chicken.
Place the chicken in an ovenproof dish. Bake in the oven at 180 degrees for 70-90 minutes, depending on the size of the chicken.
During baking, pour the juice on the bottom of the mold over the chicken. If it begins to brown a lot, cover the carcass with foil.
Willingness to check with a knife, making a deep puncture. If the juice is light, then the chicken is ready.
Serve with fresh or salted vegetables.
Pork in orange glaze
The meat prepared according to this recipe turns out to be juicy and tender. A golden brown crust and citrus aroma will add a festive look to the dish.
Ingredients:
- Pork - 1 kg;
- Large orange - 1 piece;
- Soy sauce - 2 tbsp l;
- Ginger root - a piece of 4-5 cm;
- Honey - 2 tbsp. l;
- Vegetable oil - 3 tablespoons;
- Salt and pepper mix to taste.
Mix salt and pepper mixture with vegetable oil in a small bowl.
Wash the meat, dry it with a paper towel. Better to take a boneless ham or loin.
With a culinary brush, coat a piece of meat on all sides with the cooked butter mixture.
Cover the baking sheet with foil or parchment, grease with oil and put the pork on it. Bake in the oven at 180 degrees for about an hour.
At this time, prepare the orange syrup. Using a fine grater, remove the zest from half of the orange. Then cut the orange in half and squeeze the juice out of both halves.
Peel the ginger root and grate it finely. In a bowl, combine orange juice, zest, ginger, soy sauce and honey. Mix everything well and put on high heat. Boil the syrup, stirring occasionally, until thickened.
Remove the meat from the oven, coat with syrup and bake for another 5-10 minutes. During this time, the meat can be greased 1-2 more times with syrup.
Turkey steaks in honey and ginger marinade
The spicy marinade will add a bright flavor to the turkey meat.
Ingredients:
- Turkey steaks - 5 pcs;
- Soy sauce - 1 tbsp l;
- Honey - 1 tbsp. l;
- Ginger root - a piece of about 3 cm;
- Ground pepper (pink or white) - to taste;
- Olive oil - 1 tbsp l;
- Lemon - ½ piece;
- Salt.
Peel and grate the ginger.
Remove the zest from the half of the lemon and squeeze the juice.
For the marinade, in a bowl, combine olive oil, soy sauce, honey, lemon juice and zest, and grated ginger. Season with pepper to taste.
Pour the cooked marinade over the steaks so that they are completely covered. Refrigerate for 40-60 minutes.
Fry steaks in a dry hot non-stick skillet. First, fry the steaks on both sides over high heat until crisp. Then reduce heat and bring the turkey until tender, turning as needed.
Serve whole or cut into slices across the grain. Tomato, pesto, or tartare are suitable as a sauce.
Trout in soy-honey marinade
Fish is always a good option when preparing a low-calorie meal. Soy sauce combined with honey will add brightness to the trout. Rice and green vegetables work well as a side dish.
Ingredients:
- Trout - 200 g;
- Soy sauce - 4 tablespoons l;
- Honey - 1 tbsp. l;
- Olive oil - 2 tablespoons l;
- Garlic - 1 clove;
- Ground chili and black pepper to taste;
- Sesame seeds - 2-3 pinches.
Prepare the marinade. To do this, mix soy sauce, honey, oil, chopped garlic and pepper.
Put the fish in the marinade. If it is fillet, put it skin side up. You can also take trout steaks, in any case you need the marinade to completely cover the fish.
Leave to marinate for 30-40 minutes.
Grease a baking dish or baking sheet with oil. Lay out the fish. Sprinkle with sesame seeds.
Bake at 200 degrees for 15-20 minutes.
Thai meat
The pork in this recipe can be substituted for beef, chicken, or turkey.
Ingredients:
- Meat (pork) - 700 g;
- Bulgarian pepper - 1 pc;
- Carrots - 1 pc;
- Onion - 1 pc;
- Garlic - 1 clove;
- Soy sauce - 5 tbsp;
- Lemon - 1 pc;
- Honey - 3 tbsp. l;
- A mixture of ground peppers - to taste;
- Vegetable oil - for frying;
- Salt to taste
Cut the meat into thin strips across the grain.
Prepare the marinade. To do this, mix soy sauce, juice of one lemon and honey. Pour the marinade over the meat.
Add finely chopped garlic and marinate for about 30 minutes.
Meanwhile, chop the vegetables. Onion in half rings, pepper and carrot strips.
Fry the meat in vegetable oil until almost cooked. Put the fried meat on a plate.
And send vegetables to the pan. Fry over high heat for 5 minutes, then return the meat to the pan. Stir and pour over the marinade.
Stew the meat with vegetables for about 7 minutes. Add salt if desired and add ground pepper.
Serve with a side dish of rice.
Arugula salad with tiger prawns
Despite the seeming complexity, this dish is prepared quickly and easily. The salad turns out to be unusually tasty and interesting.
Ingredients:
- Tiger prawns - 10 pcs;
- Arugula - 80 g;
- Large avocado - 1 pc;
- Parmesan - 60 g;
- Cherry tomatoes - 80 g;
- Pine nuts - 10 g;
- Honey - 20 g;
- Lime - 1 pc;
- Soy sauce - 10 ml;
- Balsamic cream sauce - 10 g;
- Olive oil - 35 ml;
- Salt and pepper to taste.
Wash and dry the arugula.
Remove the zest from the half of the lime and squeeze the juice.
Prepare the dressing. To do this, combine olive oil, lime juice, balsamic sauce, honey and soy sauce. Add lime zest and whisk.
Peel the avocado and cut into large cubes.
Fry pine nuts in a dry frying pan.
Cut the cherry tomatoes into halves. Cut the parmesan into thin slices.
Cut the avocado from the skin and cut into large cubes.
Heat a little in a frying pan, fry the shrimps over high heat for 3 minutes. Season with salt and pepper and remove from heat.
Place arugula leaves on the bottom of a flat plate. Top with shrimp, parmesan, avocado and cherry. Drizzle with the dressing, sprinkle with nuts and serve.
