Ingredients:

  • ½ cup (120ml) low-sodium soy sauce
  • ¼ cup (60ml) rice vinegar
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 tablespoons (30ml) sesame oil
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon fresh ginger, grated (about 1-inch piece)
  • 1 teaspoon red pepper flakes (optional, for heat)
  • 1/4 teaspoon ground black pepper

Instructions:

  1. In a mixing bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, grated ginger, red pepper flakes (if using), and black pepper.
  2. Taste the marinade sauce and adjust seasonings as needed. Add more honey for sweetness, rice vinegar for tang, or red pepper flakes for heat.
  3. Place your chosen protein (chicken, pork, tofu, etc.) in a ziplock bag or airtight container. Pour the marinade over the protein, ensuring it's evenly coated.
  4. Seal the bag or container and refrigerate for at least 30 minutes, ideally 2-4 hours, or overnight for maximum flavor.
  5. Remove the marinated protein from the refrigerator. Discard the marinade sauce (do NOT reuse it!). Cook the protein according to your preferred method (grilling, baking, pan-frying, etc.) until fully cooked. For chicken, ensure an internal temperature of 165°F (74°C).
  6. Let the cooked protein rest for a few minutes before slicing and serving.