Reviewed: Nov. 7, 2009

Great but I did what a previous reviewer suggested which was marinade the chicken in the fridge and then put to the oven. My chicken came out with a light flavor and probably needed more marinate then what was given for the size. Next time, i will cut the chicken in to slices first and then marinate to cut cooking time and also to add more flavor to the chicken. I also suggest that you might increase the amount of marinate.

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Tarna

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Reviewed: Nov. 4, 2009

Enjoyed this recipe very much! I only used 2 chicken breasts and made the full recipe of the sauce. Was out of fresh ginger and had to substitute crushed ginger. I marinated the chicken for about 2 hours, then cut it into strips and cooked with veggies as a stir-fry over rice. Looking forward to grilling it next time!

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JANET2SALLY

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Reviewed: Nov. 4, 2009

I registered just so I could rate this recipe. This was just SO, SO good! It was so quick and so easy, you almost can't believe it came out this well. I used a foil-covered griddle pan on my stove top to cook the chicken, and when it was the colour I wanted on the outside, I covered the top with more foil and took it off the heat so it would gently steam until done. Delicious! It was moist and juicy on the inside and slightly crisp on the outside. Best chicken breasts EVER!! I sliced them paper thin and used them in a salad. I used pickled ginger and canola oil because it was all I had, but it worked wonderfully. My husband declared that we'll be having this twice a week from now on!

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mb

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Reviewed: Sep. 28, 2009

Simple and very nice. I also made some grilled pork strips and they came out really good. My family loved the flavor this marinade added to the chicken and pork.

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kac2research

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

Very easy and really tasty. I give it five stars 'cuz there is nothing I would add or delete and the flavor is fantastic.

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: Sep. 13, 2009

Absolutely amazing! Best chicken hands down I have ever eaten. I tweaked the marinade a little bit by adding a handful of chopped green onions 1/2 tsp. of red pepper flakes to give it an extra kick. Also, I chopped the garlic up into tiny pieces instead of crushing it. I marinaded the chicken for 5 hours and then cooked it on a seasoned cast iron skillet, as per one of the reviewers suggested, at 400 degrees doing 12 minutes on each side. I then simmered the marinade until it turned a little pasty and put it ontop of some white rice. For a side, I sauteed some asparugus using sesame oil, salt & pepper, a lemon juice...mmmm. My gf is now calling me her personal chef. ;) This one is a must try!

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JT

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Reviewed: Aug. 31, 2009

This was some of the best chicken I have ever eaten. I don't know what it was, but the chicken was perfectly moist and the marinade didn't overpower it, it was absolutely perfect!

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hannah234432

Cooking Level: Intermediate

Living In: Cedar Falls, Iowa, USA

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Reviewed: Aug. 10, 2009

This really excellent. I followed some other reviewers suggestions and increased the amount of sauce. I also marinated it in a ziplock bag.

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Rich Greer

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Reviewed: Jun. 29, 2009

I used what I had in the kitchen, so I just used canola oil (and added sesame seeds) and ginger powder. We liked the recipe fine. I marinated for 20-25 minutes.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: May 26, 2009

This was a good recipe and very easy to make. It is a nice change from traditional chicken recipes. Nice asian flavor but would be good for those not fond of asian food. I did marinate it longer and added onion. Per other reviewers, I tried doubling the marinate and putting it over rice. It was, well, totally gross. Way too sweet and cloying.

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Laura

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Reviewed: May 9, 2009

The whole family enjoyed this chicken. The subtle and light flavor of the chicken is very good, it was not too salty. I used 1 tsp and 1 tbsp of brown sugar liked another reviewer suggested and baked at 425 degrees in the oven. Next time I think I will double the marinade which I think will make it even better.

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SmitY1910

Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: May 5, 2009

UNDOUBTEDLY....THE BEST CHICKEN EVER....this has become a staple in our home

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tammy day

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Reviewed: May 1, 2009

delicious! the chicken was so tender!

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mrsmaggiehunter

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Reviewed: Apr. 27, 2009

3.5 -- good and easy. Remember to cook marinade for basting. Make with cold noodles for good summer meal.

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Melba

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Reviewed: Apr. 22, 2009

This was delicious! Followed the recipe, but I ran out of soy sauce and had to substitute 1/2 of it with red wine vinegar. I was nervous, but it tasted wonderful! We marinated it for 20 hours, grilled it beautifully! Served with Taste of Home's "Sweet 'N' Sour Tossed Salad" (this site). Paired great! Next time I'd serve over rice. MMMMmmmmm....

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 6, 2009

I just added the ingredients to a ziploc bag and marinated the chicken for about 4 hours. I then made another batch of the marinade and heated it to use as a sauce for the brown rice we had. Delicious! Thanks for the yummy recipe!

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RUNNER64

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: Apr. 2, 2009

Delicious!! My daughter used 2tsp garlic powder because we were out of fresh garlic, and she cooked it in a fry pan insead of on the grill. We loved the sauce it made.

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Kimberly

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Reviewed: Mar. 23, 2009

Unfortunately, I wasn't able to grill but used the sauce to flavor the chicken before cooking it in the wok, with asian veggies. I added a few shakes of chicken boullion granuals and two tablespoons of brown sugar...look forward to basting with it on the grill next time.

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Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

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Reviewed: Mar. 17, 2009

This was pretty good, but my sauce came out a little runny so it didn't stick to the chicken breasts very well. Didn't think this chicken was that great, kind of bland and salty. I will probably use another recipe if I want to attempt Asian chicken again.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Feb. 18, 2009

This dish was way too salty. I thought that the other people who complanied about it being too salty just marinated it too long, but I marinated according to the recipe and it was still too salty. Needs less soy sauce.

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susan3143

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Grilled Asian Chicken

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