If you are making an Asian chicken recipe like chicken stir fry, you can add amazing flavor with this marinade. It is so easy to make with pantry staples. This Asian Chicken Marinade recipe also works great as a finishing sauce and can be used to flavor pork as well.
Mix Marinade/Sauce: Combine all of the marinade ingredients in a medium-sized bowl. Whisk together.
Separate marinade and sauce: If using as a marinade and finishing sauce, measure out 1/2 of the sauce and set aside. Transfer the remaining marinade to a gallon-sized resealable bag.
Marinate pork or chicken: Add slices of meat to the bag with the marinade. Squeeze out excess air and squeeze the bag to distribute the marinade over the meat. Set in the refrigerator and allow the meat to marinate for a few minutes up to an hour before cooking.
To cook marinated meat: Set the heat under a wok or large skillet to high and add a tablespoon of oil. Remove the meat from the marinade and shake off any excess. Place the meat in a single layer in the hot pan and discard any remaining marinade. Stir only to prevent burning; you want to get a nice sear and it will take a little while for the moisture to cook off. When there is no excess moisture remaining and the meat is starting to brown, remove the entire pan from the heat, and transfer the meat to a separate bowl. Note: If you leave the pan on heat while you remove the pork, the remaining sauce in the pan will burn rapidly.
Cook remainder of recipe: Return the pan to the stove over high heat and cook any vegetables, rice, noodles, etc. When done, return the cooked meat to the pan and add more of the sauce. The amount will vary depending on your preference.
Nutritional information is only for the sauce and does not consider any meat, vegetables, starch, etc.