Photo: Stephen Devries; Food Styling: Erin MerharĀ 
Yield
Makes about 2 cups

How to Make It

Whisk together soy sauce, mirin, scallions, chili sauce, minced garlic, ginger, orange zest, and orange juice in a medium bowl until well combined. Place your favorite cut of meat (we recommend shrimp, swordfish steaks,or boneless, skinless chicken thighs) in a large ziplock plastic freezer bag. Pour marinade over meat. Seal bag, and massage marinade into meat. Chill. (See "Marinade Basics," below, for guidelines.) Remove meat from marinade, and cook as desired.

MARINADE BASICS Meat: beef, pork, poultry 10 minutes per ounce. Firm fish: swordfish, salmon steaks 15 minutes max. Delicate seafood: shrimp, snapper 5 minutes max.

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