#soysaucemagic

Tender, juicy chicken breasts slow-cooked in a flavorful blend of soy sauce, honey, garlic, and ginger, finished with a touch of sesame oil. This Sesame Honey Chicken is easy to prepare and packed with savory-sweet Asian-inspired flavors.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup low sodium soy sauce. 1/4 cup honey. 2 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds, for garnish. Green onions, sliced, for garnish.

Instructions: In a bowl, whisk together soy sauce, honey, sesame oil, garlic, and ginger. Place chicken breasts in the slow cooker. Pour sauce mixture over chicken. Cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through and tender. Remove chicken from slow cooker and shred using two forks. In a small bowl, mix cornstarch and water to create a slurry. Pour slurry into the slow cooker and stir to combine with the sauce. Return shredded chicken to the slow cooker and stir to coat with the thickened sauce. Let cook for an additional 20-30 minutes on low until sauce has thickened. Serve sesame honey chicken over rice, garnished with sesame seeds and sliced green onions.

Prep Time: 15 minutes

Cook Time: 240 minutes

A sweet and savory stir-fry with mushrooms and tender ground chicken covered in a tasty soy sauce and honey glaze.

Ingredients: 1 lb ground chicken. 2 cups sliced mushrooms. 1/4 cup soy sauce. 2 tbsp honey. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 green onions, chopped. 2 tbsp vegetable oil.

Instructions: Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, saut for 1 minute until fragrant. Add ground chicken, breaking it apart with a spatula, and cook until browned. Stir in sliced mushrooms and cook until they begin to soften. In a small bowl, mix soy sauce and honey until well combined. Pour the sauce over the chicken and mushrooms, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly. Garnish with chopped green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the irresistible combination of sticky, sweet, and savory flavors in this vegan-friendly Sticky Sesame Cauliflower recipe. Perfectly caramelized cauliflower florets are glazed with a delectable sauce made with soy sauce, maple syrup, and aromatic seasonings.

Ingredients: 1 medium cauliflower, cut into florets. 1/4 cup soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 tablespoons cornstarch. 2 tablespoons water. 2 tablespoons sesame seeds. 2 green onions, thinly sliced.

Instructions: Get the oven ready by heating it up to 400F 200C. Put rice vinegar, soy sauce, ginger, garlic, and maple syrup in a bowl. Mix the cauliflower florets with the sauce until they are well covered. Place cauliflower on a baking sheet that has been lined with parchment paper. Bake for 25 to 30 minutes, or until the cauliflower is soft and the edges are turning brown. Make a slurry with water and cornstarch in a small bowl. Put the rest of the sauce in a saucepan and heat it over medium-low heat. Mix the cornstarch slurry into the sauce and stir it in all the time for about two minutes, or until it gets thick. Take the cauliflower out of the oven and drizzle it with the sauce that has thickened. Add green onions and sesame seeds on top. If you want, you can serve it hot with extra sesame seeds and green onions on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

This slow cooker Thai-style chicken is super simple to make and packed with flavor! Tender chicken breasts are cooked in a rich and creamy coconut curry sauce with hints of red curry paste, soy sauce, and lime juice.

Ingredients: 4 boneless, skinless chicken breasts. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 1/4 cup soy sauce. 2 tablespoons brown sugar. 2 tablespoons red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 1 teaspoon ground ginger. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh cilantro leaves, for garnish. Cooked rice, for serving.

Instructions: Place chicken breasts in the bottom of the slow cooker. In a mixing bowl, combine red bell pepper, onion, garlic, coconut milk, soy sauce, brown sugar, red curry paste, fish sauce, lime juice, ginger, and crushed red pepper flakes. Mix well. Pour the mixture over the chicken breasts in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and tender. Once cooked, shred the chicken using two forks. Taste and adjust seasoning with salt and pepper if needed. Serve the Thai-style chicken over cooked rice, garnished with fresh cilantro leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

With a stir-fry twist, the flavors of traditional shrimp scampi are delightfully combined in this Drunken Shrimp Scampi Stirfry. The shrimp become juicy and tender as they cook in a flavorful mixture of soy sauce and white wine. This dish is quick and simple, and goes well with spaghetti or linguine for a tasty weeknight supper.

Ingredients: 1 lb large shrimp, peeled and deveined. 3 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup white wine. 2 tablespoons soy sauce. 1 tablespoon butter. 1/2 teaspoon red pepper flakes. Salt and black pepper to taste. 2 cups cooked linguine or spaghetti. Fresh parsley, chopped, for garnish.