2,804 soy sauce recipes

Kung Pao chicken stir-fries marinated chicken with dried red chilies, bamboo shoots, and peanuts in a sweet, savory, slightly tangy sauce. Authentic Sichuan technique in 40 minutes.

This Chinese stir-fry is quick and easy to make, all the Asian spices give the vegetables lots of flavor, cooked marinated tofu cubes are golden, brown and crusty. A very tasty dish, serve it with rice!

Quick stir-fried bok choy tossed with a creamy Thai-inspired cashew sauce flavored with ginger, basil, and mint. Ready in 15 minutes for a vibrant vegetable side.

Tender crisp green beans tossed in a simple Asian dressing.

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

A simple crockpot recipe for pineapple chicken that everyone will love.

This is really good and so easy. I liked the addition of the jicama. Never used it in stir-fry before, but will from now on!

Baked pork chops with bacon and egg fried rice. Browned on the stovetop and finished in the oven for tender pork.

Singapore-style chicken satay marinated in curry, cumin, coriander, garlic, and lemon juice. Bamboo-skewered grilled chicken bites for parties, served with peanut sauce.

The classic original green bean casserole with french fried onions. You can use frenches french fried onions or the original Durkee french fried onions.

Grilled chicken satay skewers with a creamy peanut dipping sauce spiked with soy, brown sugar, garlic, and red pepper flakes. Makes 24 skewers for the ultimate party appetizer.

This easy-to-make Japanese miso dressing has loads of flavour. Toss your favourite greens, some chopped tomato, avocado, and/or cucumber with it. Enjoy.

This easy yet tasty Korean salad is so refreshing. It goes deliciously well with any of the main courses, Korean or not. Cucumber and radishes add some nice crunch to the salad that's slightly sweet, sour and spicy.

A sweet and sour dipping sauce that's perfect for chicken nuggets or chicken fingers.

Sprouted some bean sprouts last week, meanwhile I had some colorful bell peppers needed to be used up, then this was the quick-easy stir-fry I put together.

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.