Asian (soy-orange) Marinade

Adapted from Good Food Gourmet by Jane Brody

1/2 cup orange juice
1/4 cup reduced sodium soy sauce
1/4 cup sherry
1 large clove garlic, crushed
2 tsp grated fresh gingerroot
1 Tbsp honey
1 Tbsp sesame oil
grated orange zest

Combine all ingredients. Makes about 1 1/8 cups.

Notes:

• I usually make a double batch for 2-3 pounds of boneless chicken.
• Fresh orange juice is not necessary.
• The zest of one orange is enough for a double batch.
• Easy gingerroot: Peel a knob of root. Cut into chunks and whirl in the food processor. Form into a log on plastic wrap, roll it up, and put in a freezer bag. Store in the freezer. When you need grated ginger, just unwrap and shave some off with a sharp knife (thaw partially first if you must).