Spicy Ginger-Citrus Marinade

variation of recipe from Wildly Delicious Fine Foods

Most of the “spicy” in this recipe comes from raw garlic and ginger which can impart a lot of zip along with flavour.  Place beef or chicken breasts in the marinade whole or pre-sliced for stir-fry.  Make note of the marinating times for the different meats.

This makes enough marinade for around 1 lb/450gr grilling steak, chicken breast, thigh or hind quarter, or shrimp

1. •1/3 cup Niagara Vinegar Company Tangerine Vinegar or 1/4 cup rice wine vinegar + 2 TBS orange juice
   

2. •2 TBS La Tourangelle Toasted Sesame Oil
   

3. •juice and grated zest of 1 lemon
   

4. •2 TBS honey
   

5. •2 cloves garlic, thinly sliced
   

6. •2-inch piece peeled ginger, thinly sliced
   

7. •1/8 tsp red pepper flakes, optional
   

8. •dash salt & pepper
   

Mix all marinating ingredients in a zip lock bag.  Add chicken or beef. Gently toss until well mixed.  Let beef or chicken marinate in the fridge 2 to 24 hours (only 2 - 4 hrs  if using chicken breasts; no more than 45 mins if using shrimp).    Remove meat from marinade wiping any slices of ginger and garlic from the meat and discard marinade.  Grill or stir-fry meat until done.

Serve with grilled or stir-fried veggies and rice.

Serves 2 -3

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