Awesome Asian Glaze

8 Jan

This recipe was a completely impromptu experiment. Let me just say that first.

It isn’t uncommon in our household to be out of groceries or staples we use since everyone eats at different times. So, when “easy” or “convenient” options get slim, we have to get creative. I’m finding that I’m getting worse and worse at that, but hey. I still try.

So, this particular night, I grilled up some chicken breasts, made some rice, and decided to try a jar of Indian tamarind and garlic sauce. Well, fail. I’m not quite sure what the problem was – if it had gone bad (although it was never open), if the flavors were just too strong, or what – but it was NOT an option after all.

And let me add that I love Indian food, so of course I was quite excited for this dish to work out. However, the sauce was not one of my favorite’s so I had to come up with something in lieu of it.

Voila! Throw together some sriracha, gf soy sauce, and a little gf hoisin sauce and we are good to go.


Here we go:

1/2 c gf hoisin – I used Dynasty Hoisin Sauce, check out their statement on Gluten Free in SD’s site.

1/2 tsp powdered ginger (or fresh if you have it)

1/2 tsp garlic powder

1/2 tsp sriracha

1/4 c water

2 tsp gf soy sauce – I used San-J’s Organic Tamari Gluten Free Soy Sauce, but I also use Kikkoman and Little Soya gf soy sauces

In a saucepan combine ingredients and bring to a simmer. Here’s the trick: add more water as needed to thin to your desired consistency. I kept mine pretty thick since it reminded me of a sauce I had enjoyed as a child. Pour over your dish – grilled chicken and rice in my case – and enjoy! It would be delicious with a handful of cilantro or scallions to brighten it up.




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