You guys, this recipe
. THIS RECIPE.
First of all, she's right; it really is plate-lickin' good. Second of all, it's consistent; it always comes out, even when we're tired or in a hurry and make small mistakes, and even when we sub breast meat for the thigh meat or sub honey and/or molasses for the brown sugar. (We're not eating sugar these days; we both feel a lot better when we cook with honey and molasses instead.) And it was so easy to make it gluten free: just use GF soy sauce, corn starch, and rice vinegar, and Bob's your uncle.
Third of all, it's soooooooooo flexible. We've used just the sauce recipe to make ginger beef with the kind of thin-sliced flank steak that our local grocery store calls "chipped beef", some scallions out of the garden, and some extra ginger, and it was fabulous
. (You don't need the cornstarch and egg dip for beef.) We also used the whole recipe with alterations in the sauce to make "teriyaki" chicken, which was as much of a keeper as the original recipe and the ginger beef. (I put teriyaki
in quotation marks because true teriyaki is broiled or grilled, not pan-fried.)
We're going to try ringing other changes on the sauce too, and play with making it by itself as a side item for pork chops or for veggie stir-fry.
Best of all? This isn't the only kick-butt recipe at the source blog. Dayum, that woman can cook!