- ¼ cup low-sodium soy sauce
- ¼ cup dry sherry
- 2 tablespoons honey
- 2 tablespoons low-sugar hoisin sauce
- 2 teaspoons dark brown sugar
- 2 teaspoons Thai chili garlic sauce (sriracha)
- 2 teaspoons Chinese five spice powder
- ½ teaspoon freshly ground pepper
- 3 cloves garlic, crushed
- 1 small knob (1 inch) fresh ginger, roughly chopped
- 3 scallions, sliced on the diagonal
- In a medium nonreactive bowl, whisk together the soy sauce, sherry, honey, hoisin sauce, brown sugar, sriracha, five-spice powder, black pepper, garlic, ginger, and scallions until well mixed. The marinade will keep, tightly covered, in the refrigerator for up to 2 days.