Moreover than a simple “glaze” for meat, you sauté/sear meat (either fully cook on stove or finish in oven) depending on what you’re going for add a bit of butter, olive oil and some ginger, shallots, herbs or garlic, cook until fragrant (or completely omit this step - again, depending on what you’re going for) add some chicken, beef or vegetable stock - picking up leftover brown bits from seared meat, mix in said jam & BAM! You’ve made a delicious sauce for your meat.

I also coat chicken thighs with cornstarch sauté on the stove top until crispy. Proceed to mix sriracha and hoisin sauce with a jam or honey separately. Remove chicken from skillet, wipe out. Add sauce into skillet until starts to thicken, put chicken back into skillet, coat chicken. OMG! soooo good. I’ll even steam some carrots, and add this to them after steaming serve with jasmine/basmati rice.