Reviewed: Apr. 1, 2008

This recipe is so flavorful for its simple ingredients. I used my broiler and kept basting with the sauce throughout cooking and it turned out golder and yummy.

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CHEFBROOKS

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Reviewed: Mar. 25, 2008

When i make this i follow th recipe to the t but add honey to the mix. Serve with mixed fresh veggies in with white rice.The left over mix i drizzel over the rice enjoy. skinnyniki

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SkinnyNiki

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

TEN stars! Quick & easy - I marinated longer & added sesame seeds. Worked great w/chicken thighs - HUGE hit with all my company, thanks!

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STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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Reviewed: Feb. 22, 2008

Really good Janet! I used bone in chicken, added a few more seasonings and just oven roasted the pieces. Very enjoyable and thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 18, 2008

I rate this a 5 star recipe because everyone in my family including my 5 and 3 year old girls devoured this chicken! I myself found that the soy sauce was a bit overwhelming but next time I will just reduce it a bit. We will most definately make this again. Yum!

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star

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

Very Good! I agree with other reviewers that used low sodium soy sauce and marinated the chicken longer than the recipe recommends. My husband is not crazy about barbeque sauce, so this was a nice alternative for grilled chicken, plus the leftovers can be used for salads and other recipes.

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RACHELABIGAIL

Cooking Level: Expert

Home Town: Meadowview, Virginia, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 12, 2008

This was really good. I used the ingredients as listed, except I always use reduced-sodium soy sauce in everything and had to substitute garlic powder. I didn't cook it as directed, though. After microwaving the marinade and pouring it over the thin-sliced chicken, I just stuck the whole thing in the oven for awhile. Then I took it out and put it on the stove top until it kind-of glazed. With this cooking method there was plenty of marinade and a nice strong flavor. The only thing is the sesame oil is a little too strong like this. I will cut it in half next time, since we don't actually own a grill and I'll just be making it in the oven.

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Patti

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 2, 2008

Great flavor. When I make chicken I cover it while its in the pan to kind of steam it and take it out as soon as it is cooked. It comes out juicy and tender.

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ban_the_circus

Cooking Level: Expert

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Reviewed: Jan. 30, 2008

Everyone absolutely loved this! I used fresh ginger instead of pickled. Will definitely be making this again!

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Jenny

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Reviewed: Jan. 22, 2008

I marinated all day then grilled and used the chicken for an Asian Chicken Salad. Tasty!

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AtHomeAngela

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

This recipe was ok. More of a last minute thing in my eyes. My family seem to like it but me personally wasnt crazy about it. Probably would do it again.

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yd4eva

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Reviewed: Dec. 28, 2007

Excellent! I have fixed this many times and it is always a hit! I usually double the recipe for the marinade, and use 1 tsp of the fresh minced ginger from a jar. To make the sauce thicker, for dipping, just cook longer until slightly thickened. It will thicken more as it sits. Have also used this marinade for a pork loin. Yummy!

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Brodabrat

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Reviewed: Dec. 21, 2007

Tantalizing taste experience. I like to increase the garlic and ginger and add cilantro leaves as well. Must marinade for at least 4 hours, this will maximize the flavor and tenderness of the chicken. Great recipe only, gave it a 4 because you must marinade longer than the time listed to permeate the chicken for the utmost flavor.

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Tummy Yummy

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 3, 2007

Pretty good, but a little too much soy sauce.

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KELLEY101

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Reviewed: Nov. 29, 2007

good, I marinate it for 2 to 3 hours then I bake it all together for about 25 minutes, then I drained the sauce off added cornstarch to make thicker and served over rice. very good

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dj

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Troutdale, Oregon, USA

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Reviewed: Nov. 7, 2007

I made this last night and it was DELICIOUS! My boyfriend who claims he doesn't like chicken had 2 helpings and took the leftovers for lunch. I did cut back on the sesame seed oil and also used ground ginger instead of fresh ginger root. I did not bother cooking the marinade first. I simply stired the ingredients together in a bowl and then poured it over the breasts in a zip lock bag. I also sliced the breast into smaller strips, as was suggested, and marinated for about 30 min. I cooked mine on my Foreman Grille and it was so moist and flavorful. Will definitely make this again!

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KJinSD

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Reviewed: Oct. 29, 2007

I made this exactly as stated with the exception of using ground ginger instead of fresh and I loved it. I made this for a party and everyone loved it. I actually doubled the entire recipe and felt that there was plenty of marinade. This is a very simple marinade and tastes delicious. I will definitely make this again.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 25, 2007

This was delicious, but I agree with the other poster, it was way too salty! The only thing I changed was to use 2 chicken breasts instead of 4, and I found there was just enough sauce! I suggest doubling the sauce recipe if you're using 4 chicken breasts.

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