Reviewed: Apr. 12, 2012

This is a great and easy recipe. I used chicken breasts cut in thirds and marinated over night. Worked great. Will definitely make again.

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jerrijohnson

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Reviewed: Mar. 8, 2012

This was excellent. The only changes I made was to use 1/2 tbs of dried ginger instead of the 1 tbs of fresh that it called for. I also tripled the marinade. I am so glad I did. The chicken had good flavor that wasn't overpowering but that was strong enough to taste. Very tender and julcy too. I cooked it at 415 degrees for 50 minutes and had no trouble with it burning. I served it with house fried rice and oriental vegetables.

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Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

This was really good. I used chicken breasts because that's what I had on hand. I doubled the marinade hoping that there would be some sauce to put over rice but there wasn't much. Next time I will triple the marinade. I served it with Basmati rice and broccoli.

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Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Jan. 11, 2012

This is the glaze I have been looking for. I trippled the marinade so that we would have some to drizzle over our rice. This was great flavor but I would cut down on the qty. of chopped onion. (I love onions raw, cooked, grilled, and fried but over powered to me but my partner does not care for onions said it did not taste to onion-ie.) I did not have green onions so I after I plated I sprinkled with toasted sesame seeds.

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Reviewer:

Rochelle

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Palmdale, California, USA

Reviewed: Oct. 4, 2011

good with a spicy hot sauce on top!

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Reviewer:

psukimmer

Reviewed: Sep. 30, 2011

needs more sauce

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scud1

Reviewed: Sep. 25, 2011

Good recipe but couldn't help but chuckle at the first line of the directions where it said to arrange chicken pieces in a 9X3 inch baking dish. I don't have a baking dish that narrow! Wonder how many typo's I've made, typing this review? Don't mean to be critical but just have a strange sense of humor!

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Reviewer:

pielady

Reviewed: Sep. 6, 2011

Yum! We really liked this. My daughter gobbled down 2 pieces and picky son ate. I followed suggestions and doubled sauce and lined pan with foil and recommend doing both. Next time I may triple the sauce to have a bit to put over rice. This is very good-will make again!

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Reviewer:

sophia

Reviewed: Aug. 23, 2011

I've made this a couple of time with a few changes to accomodate what I had on hand, and it was delicious every time. Used garlic scapes that I finely chopped in the Magic Bullet instead of garlic cloves; used 1/4tsp of dried ginger instead of fresh (could probably use a bit more next time); used chicken thighs (skin removed) instead of a whole chicken; used half an onion in the marinade; and omitted the green onions. I use a 9x13 dish as I assume it was a typo in the instructions. I also marinate this overnight as other reviewers have suggested (I can't imagine it would be ready after only an hour of marinating unless you maybe poke holes in the chicken first but then you risk it drying out while baking). I will definitely keep making this recipe!

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scholarjae

Reviewed: Jul. 25, 2011

My husband and I thought this was great. I actually messed up and put the green onion in the marinade instead of sprinkling on top and it tasted fine to me. We both agreed there wasn't much honey taste so I may add more next time. I also used two chicken breasts instead of the cut up chicken pieces. Definitely saving this one!

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