Reviewed: Sep. 23, 2010

Quick and easy to put together. Very moist. I used low sodium soy sauce and 1t. ginger from a jar. My kids loved it. Next time I would like to marinate longer.

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3 users found this review helpful

Reviewer:

LORISSA1

Reviewed: Sep. 22, 2010

Great flavors just verrrrry salty, would use a low-sodium soy sauce or just cut it in half and replace with water or stock. Possibly because I did it on the stove top rather than the grill as well. Probly won't make again unles major adjustments made.

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3 users found this review helpful

Reviewer:

jleblanc

Reviewed: Sep. 8, 2010

3 sentences: Not flavorful enough. Not salty enough. I know what real Asian chicken tastes like, and this bears little resemblance.

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2 users found this review helpful

Reviewer:

Cathy Cooper

Cooking Level: Beginning

Reviewed: Sep. 2, 2010

Absolutely delicious. Other than using reduced sodium soy sauce, I made it exactly as listed and it was unbelievably tasty. I've made it quite frequenty lately since so many friends and relatives request it. Truly yummy. :)

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4 users found this review helpful

Reviewer:

Sweetslover

Reviewed: Aug. 6, 2010

this was fantastic! my husband who is the pickiest eater in the world and one who will not compliment my cooking unless he truly means it said "this is the best chicken you've ever made". i did poke the chicken and let it marinate for an hour before cooking. i cut the chciken after grilling, served it over brown rice, and brushed a little more sauce on the chicken after cooking it.

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5 users found this review helpful

Reviewer:

12katie

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Byron, Illinois, USA

Reviewed: Jul. 31, 2010

A great recipe because it was super easy AND super tasty. I only made some slight modifications: I used diced garlic and grated ginger and also forked the chicken several times to allow seepage of the tasty juices into the meat. I then baked the chicken (covered) for ~45 minutes at 350 degrees, then uncovered the chicken and baked it for 5 or 10 minutes more to let it brown up. Then, I diced it all up and used it in a bean thread-based chicken recipe. Super delish!

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5 users found this review helpful

Reviewer:

CHRISSYBERRY

Cooking Level: Intermediate

Home Town: Niagara Falls, New York, USA

Living In: Aurora, Colorado, USA

Reviewed: Jul. 29, 2010

Excellent!

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2 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Reviewed: Jul. 28, 2010

Quick to make and very delicious. The chicken ended up marinating for 30-45 min. I used 1/2 tsp of ginger powder because I did not have fresh ginger, but that is the only change I made. Thanks for sharing the recipe!

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7 users found this review helpful

Reviewer:

SZYQ1

Cooking Level: Expert

Home Town: Lake Villa, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Jul. 22, 2010

This recipe is easy but the dish tastes phenomenal. I would also suggest following the directions of the first person who left a comment (itzjust_me). Mix all the ingredients together and marinade the chicken for a few hours. Then bake it. AND put aluminium foil on the pan, otherwise the marinade will stick to the pan and it'll take you half an hour to get it out.

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3 users found this review helpful