The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 30, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 11, 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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Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 8, 2009
UNDOUBTEDLY....THE BEST CHICKEN EVER....this has become a staple in our home
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 3, 2009
delicious! the chicken was so tender!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 28, 2009
3.5 -- good and easy. Remember to cook marinade for basting. Make with cold noodles for good summer meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 23, 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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Photo by Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 25, 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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Photo by Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 19, 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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Photo by Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 19, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 26, 2009
Very good recipe. Like others, I made extra to baste the chicken as I grilled it. The sesame oil really gives a nice nutty flavor to the meat. I would suggest marinading for more than 15 minutes, to allow the flavors to infuse the meat a bit.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA
Living In: Anthem, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 15, 2009
4and 1/2; added extra ginger to tone down soy, also I used a mortar & pestle for ginger. Marinated 35 min. in a gallon zip-lock turning the chicken, which I cut 2 slits in (to soak in marinade) and turned bag periodically to better marinate. Tastes best in oven at 400 degrees on a cast iron ribbed skillet. Cook 10-12 min. on each side. (on 2 boneless breasts that totaled 2.2 lbs.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 12, 2009
Easy and tastey!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 3, 2009
Very tasty, use half the soy sauce, otherwise it's too salty.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 3, 2009
I liked this, but my husband and daughters all thought it was too sweet. They thought next time we should leave out the honey. Maybe I'll try it that way next time!
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Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 15, 2008
I really liked this, it was a little salty but it would be really good with some plain rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 3, 2008
Very good, but the soy sauce is overwhelming. I'd cut it to 3 T. or even 2. I also cut the oil in half. Powdered ginger took the place of ginger root. Family love it.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
Very good. I also made it in the oven instead of on the grill and it turned out great.
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