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Chicken Soy Sauce II Recipe


1 teaspoon soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon fresh lemon juice

1/2 teaspoon minced fresh ginger root

1/2 teaspoon ground black pepper

1 teaspoon soy sauce

1 teaspoon cornstarch

1/2 teaspoon salt

1/8 teaspoon white mustard

1 teaspoon Worcestershire sauce

1 teaspoon white sugar

2 tablespoons distilled white vinegar

1/4 cup honey

1/8 cup molasses

1 1/2 tablespoons orange marmalade


In a medium saucepan, heat soy sauce and garlic powder. Stir in lemon juice, ginger, pepper, soy sauce, cornstarch and salt. Bring to a slow boil. Reduce heat to low and simmer, stirring occasionally, for 1 hour.

Stir in mustard, Worcestershire sauce, sugar, vinegar and honey. Bring to a rolling boil and stir until evenly coated.

Stir in molasses and orange marmalade. Continue to simmer for 45 minutes, stirring occasionally, at a boil. Reduce heat and simmer 15 minutes, stirring, until sauce has thickened and thickened, stirring constantly. Top with cheese and serve immediately.