Don’t you just love easy meals, like this amazing Soy Sauce Marinated Wild Caught Salmon?

We absolutely love this one, and it is so easy. You guys probably have all the ingredients in your pantry or fridge.

The best thing is that you can use Chicken as an alternative or tofu if you don’t eat animal products.

Anyhow, I serve this salmon with many different sides. Sometimes I would serve it with stir-fry, asparagus, cauliflower rice, etc.

You may use regular rice, of course, or noodles. It just depends on what you have in your fridge.

With that being said, ever since I changed my lifestyle to low carb, cauliflower does the trick beautifully.

Also, I replaced sugar and my beloved honey with organic stevia in dishes like this because I refuse to eat honey imitation.

Click here for more easy and delicious Salmon Recipes

I mean, I don’t want to deprive myself of certain foods. If I am craving a little butter and honey toast, I will eat it, but that’s not certainly every day.

However, I allow myself a little cheat day every now and then. I am only human!

I keep my meals pretty interesting. Rarely I would make the same meal. Maybe that’s the curse of being a full-time food blogger. We definitely love exploring and creating new recipes.

To be honest, here, it was really challenging for me to write down everything on a piece of paper when I started blogging because I usually just add stuff and taste.

I guess that’s also the beauty of cooking. You let your instincts rule and just go with the flow, tasting food without pretty much a recipe.

That’s the reason I stop writing the amount of seasoning (salt, pepper, soy sauce, etc.) because we do have different tastes.

If something is boring and rather plain for me, it might taste good to you.

So this one is amazing. Lots of different flavors going on, but it is savory and very delicious. We just loved this one with any side dishes.

Hey, if you make this Soy Sauce Marinated Salmon or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

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Yield: SERVES 2

Soy Sauce Marinated Salmon

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Prep Time 10 minutes

Cook Time 20 minutes

Marinade Time 10 minutes

Total Time 40 minutes

Ingredients

• 2 Wild Caught Alaskan Salmon Fillets about 5-6 ounces each
• Marinade:
• 1/2 cup Soy Sauce
• 1 tablespoon Organic Stevia or 1/4 cup Pure Organic Honey
• 2 Garlic Clove minced or sliced
• 1 inch Ginger minced or 1 teaspoon powder
• 2 Green Onions, chopped reserve some green part for garnish
• 1 tablespoon Sesame Oil or any other on hand. Any nut or seed oil should be pretty close.

Additional Optional Serving ingredients:

• Rice or noodles
• Cauliflower Rice for low carb option
• Blanched Broccoli or Steamed or Roasted Asparagus for veggies
• Side Salad
• Juice of 1/2 Lemon, about 1 tablespoon

Instructions

1. Combine all the ingredients for the marinade, mix well then submerge salmon in it, covering as much as flash as possible. If the salmon got skin, turn the skin up.  Marinate for 10 minutes. If the fish is frozen, thaw before marinating. 
2. Preheat oven to 375F/190C Bake Salmon for 20 minutes or until salmon is cooked through. The internal temperature in the thickest part of fillet reads 145F/62C
3. Serve with whatever you wish, cauliflower rice, side of vegetables or noodles. 

Notes

• Salmon could be grilled or baked in parchment paper. For the vegetarian Grilled and glazed (FIRM) tofu over rice is fantastic!
• It is just fantastic over anything really, even on its own with some side salad or veggie. Serve it with whatever vegetable you have on hand. Steamed, sauteed or blanched.
• PICTURES AND RECIPE UPDATED 2019
• You can use the same marinade for chicken, just marinate in the fridge for 30 minutes and bake until cooked through (about 40 minutes)

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

As soon as I teased you all with these Spicy Sticky Baked Glazed Chicken Drumsticks, I started getting emails for the recipe. Again very simple recipe, and you don’t have to spend too much time in the kitchen.

Generally speaking, everybody loves chicken, and they are always my most popular recipes. My family, of course, cannot get enough of eating sweet, spicy, bit tangy flavors of the glaze that goes so well on grilled or baked chicken.

Click Here For More Tasty Chicken Recipes

As I said in the notes, this can be easily made with chicken wings, chicken tenders, and so on. However, if I am making chicken tenders I like to kind of saute it in the pan and just pour the glaze over it, and cook until it gets all bubbly and sticky.

The reason why is simply because the chicken breast can be pretty dry if baked, but I will suggest grilling it or pan-frying before adding the glaze.

When grilled chicken gets done and is ready to be glazed in the saute pan, the sauce or a glaze gets that smoky kick in the taste, so it is that much better.

Last time when I posted chicken wings with sriracha sauce you loved it. So, I thought let us try something similar, but with drumsticks. They were slightly stickier than the wings but I liked it.

As for garlic, I have not used this time in the sauce because garlic can take over the flavor. While it was marinating, the chicken got the kick of garlic aroma. However, not as much to take the flavor away from the chicken. Just to let you know, my chicken drumsticks are not burned on the bottom.

The color on the bottom of the pan is dark, deep red, but it was hard to capture that. Once I half-baked marinated chicken, I pulled 6 of them out to glaze so that is how I got two recipes out of the marinated chicken.

I know you will love it. My two oldest kids were licking the fingers and asking for more. It was that good.

Now, let me know when you make Spicy Sticky Baked Glazed Chicken Drumsticks. And, please tag me on social media so I can see your creation. Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Yield: SERVES 6

Spicy Sticky Baked Glazed Chicken Drumsticks

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A tasty recipe for Asian Inspired Spicy Sticky Baked Glazed Chicken Drumsticks

Prep Time 10 minutes

Cook Time 40 minutes

Marinade 30 minutes

Total Time 1 hour 20 minutes

Ingredients

• 8-10 chicken drumsticks
• Drizzle of Oil
• Sprinkle Seasonings for chicken to taste, such as Webers, or McCormick

Marinade:

• 1/2 cup light Soy sauce
• 2 garlic cloves crushed
• Juice of 1 Orange plus zest, optional

For the glaze:

• 3 Tbsp Honey
• 4 Tbsp Asian Chili Sauce/paste use less for less heat. Read notes.
• 4 Tbsp Chicken stock/Beef or vegetable as a sub.
• Light soy sauce to taste approx. 1/2-1 tsp
• 2 Tbsp Lemon or Lime juice
• Drizzle sesame oil and garnish with sesame seeds

Instructions

1. In a large Ziploc bag place chicken drumsticks. You can take the skin off if you dislike it.
2. Pour in Soy sauce and drop crushed and peeled garlic, you can mince if you wish, for a little kick and sweetness balance it with the juice of 1 orange and zest of 1 orange(optional**). Close the bag, and massage the chicken drumsticks with all the marinade for a few seconds to code everything. Put on the side and let it marinade for at least 30 minutes.
3. Heat the oven to 400F. Lightly oil a large baking dish. Season the drumsticks seasoning for chicken and arrange in the dish in a single layer.
4. Drizzle over a little olive oil and bake in the hot oven for 45 minutes. The internal temp of the drumsticks needs to reach at least 165 degrees Fahrenheit.
5. In the meantime, prepare the glaze. Mix all the ingredients in a small bowl until evenly combined, and season it with soy sauce just to your taste preferences. A drizzle or two would be enough.

Notes

You can marinate it overnight, just place it in the fridge and make sure that the bag is sealed. The flavor will get even deeper from the soy sauce, garlic, juice, and zest.
My personal preference for the Chili Sauce is Korean red hot chili paste called gochujang or Sriracha.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

There are days when you not only crave comfort food, but you need it in your system to keep going through the day.

I had not only a day but whole week of feeling blue that I needed constant comfort. Even though I was not as active on the blogosphere or social media, I was actually cooking up a storm in my kitchen.

Cooking is my therapy as well as photography, so I have a full fridge of leftovers and a bunch of recipes to share with you all soon!

If you follow my blog for a long time you might already know that I really love Thai cuisine. Between Red Curry and Green, I think that I favor Chicken Red Curry just a bit more but you are more than welcome to check my recipe for Chicken Green Curry.

You might like my easy Thai Chicken Noodles Stir Fry OR Thai Chicken Lettuce Cups

The taste of Chicken red curry has an amazing balance in flavor. It is perfect harmony in which each ingredient just ties perfectly together into one incredible bite.

You do not have to be an expert to cook Thai food, and all you need to do is cook with love.

It is truly a labor of love dish, so try to follow my simple instructions, and enjoy cooking. You do not necessarily have to use coconut oil or lemongrass, or perhaps brown sugar but of course, you must add curry paste, and coconut milk because that is a real necessity for this dish.

What I also love the most is to play with my food, so I serve it a little bit differently for the sake of photography. It is a fun and interesting approach to food photography, plus I loved eating out of the coconut.

Sandra’s Easy Cooking is Amazon Affiliate.

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Thai Chicken Red Curry

Course Main Course

Cuisine Thai

Keyword chicken, dinner, lunch, asian food, Thai

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 Tbs. Coconut cooking Oil
• 1/4 Onion minced
• 2 garlic cloves minced
• 1 Lb. Boneless chicken cubed
• 5 mushrooms sliced
• 1 stalk Lemongrass finely chopped
• 2 Tbs. Thai Kitchen Red Curry Paste
• 1/2 can Thai Kitchen Coconut Milk
• 1/2 cup chicken stock or water
• 1 tsp. Brown Sugar light
• 2 tsp. Fish Sauce
• 2 Tbs. Cilantro or Thai Basil
• Generous squeeze from 1/2 Lime
• Garnish w/scallions or chives
• Serve w/ Cooked Rice- I used Jasmine rice

Instructions

1. Preheat oil in a saucepan or a wok. Add onion and minced garlic, saute for a minute or two until oil becomes infused by both, do not burn and keep the temp on medium high. Cut chicken into cubes, bite-size pieces and stir fry it until it is no longer pink or raw for about 4-5 minutes. Add sliced mushrooms and lemongrass, stir.

2. Add Red Curry paste, stir and let all the chicken get curry paste coding. Add Coconut milk and chicken stock, stir then add fish sauce and sugar to balance it all. Cook for 10 minutes on low heat and until the curry becomes thick.
3. Squeeze lime juice, and add chopped Cilantro or Thai basil stir then taste and see if you need more seasoning.
4. Serve it over cooked Jasmine Rice, or any other rice if desired.

Recipe Notes

• Oil is required for nearly all Thai dishes. Thai cooks commonly use coconut or palm oil which have a low-smoke rate and do not break down quickly, but you can use any on your hand.
• You can use Beef, Turkey, or Pork instead of the Chicken Thai Kitchen is, I believe one of the most popular products. It is available in all grocery stores if you do not have the time to make your own, pick up a jar. I Love their products. I am not paid by Thai Kitchen. This is my own recommendation.
• If you are allergic to any fishy products: Instead of the Fish sauce, you can use a mix of Hoisin Sauce with a splash of your favorite Soy sauce to taste.
• Vegetarian Fish Sauce (I did not try the recipe but click on the link to check it out if you are vegetarian)

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