This is one of my husband and I's favorite, go-to recipes. The flavors are bold, the prep is simple and it has a lot of room to play. We love ginger and always add more. I agree with others that it's low on veggies, so we always add more bok choy, sometimes snap peas, but usually just enjoy its simplicity as is. *Suggestion: slice the chicken into thin, bite-size strips instead of cubing it (helps if meat is slightly frozen). It allows the meat to soak up the sauce better and over a greater surface area.

Reviewed On: Aug. 19, 2009

WOW! Awesome marinade. I will use it for shish kabobs on the grill next time. Meat was juicy, flavorful and great leftover. I second the recommendation to saute the onions before, unless you like them crunchy. I left out the bread crumbs because those often make things soggy when stuffed inside meat. Glad I did! The garlic, spinach and feta don't need to be toned down. Since I only had 3 hours to marinate, I put the meat in the baking dish and poured the leftover mix all over the meat before putting it in the oven. I basted twice during the 50-min. cooking time and the meat came out delicious. Mix the filling (sans breadcrumbs) when making the marinade and store it while the meat soaks. Cooking when you get home from work is then a snap - fill, roll, bake!

Reviewed On: Aug. 19, 2009