Ingredients:

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

Instructions:

  1. In a bowl, whisk together soy sauce, honey, rice vinegar, vegetable oil, grated ginger, minced garlic, sesame oil, red pepper flakes (if using), and black pepper until well combined.
  2. Place the protein (chicken, pork, or fish) in a ziplock bag or airtight container. Pour the marinade over the protein, ensuring it's well coated.
  3. Seal the bag or container and refrigerate for at least 30 minutes, or up to overnight. Turn the protein occasionally for even marinating.
  4. Remove the protein from the marinade (discard the used marinade – don't reuse it!). Cook using your preferred method: Grilling, Baking or Pan-frying.
  5. Let the cooked protein rest for 5-10 minutes before serving.