Reviewed: Mar. 16, 2007

This is so quick yet tasty. Definitely recommend this one.

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NKIMLEE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 14, 2007

This was a crowd pleaser! Followed directions exactly. Yummy!!!

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mommy3

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Reviewed: Mar. 1, 2007

This was a delicious way to prepare chicken. I pan fried it and then added some Asian vegetables, it turned out great - my husband and children loved it. I used ground ginger because it was what I had in the pantry.

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thewright6

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Feb. 22, 2007

I made exactly as-is. I wasn't impressed by the flavor (though I like all the ingredients). I won't make this again.

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2007

Delish! Added 1/2 tsp. red pepper flakes to the marinade for extra "kick". Next time might double the marinade for extra basting and maybe marinate a little longer for extra flavor. But overall a really good recipe.

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Dana

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Reviewed: Feb. 6, 2007

This is an excellent marinade. I omitted all the directions...instead I mixed up the ingredients and put them in a large plastic bag..didn't cook ingredients first. I marinated the chicken for 4 hours. Then I baked it in a 425 oven for 45 minutes in the marinade (per another reviewer)...I didn't bother to baste it...it turns a beautiful golden brown. I removed the ginger before baking. Also, instead of crushing the garlic, I diced it up really small...yum! One thing I will do next time is put foil in the pan that I'm baking in...makes cleanup much easier. This is very moist and tender.

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itzjust_me

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Reviewed: Jan. 29, 2007

VERY QUICK TASTY & EASY!

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michdwhite

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 28, 2007

just what i was looking for. a simple and delicious combination of flavors. doubled the marinade and sliced the chicken into thin strips to cook it in a hot pan, adding broccoli and green onions. very satisfying.

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bowlofjesslove

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Reviewed: Jan. 15, 2007

Even though I used lower sodium soy sauce, it still tasted incredibly salty. I didn't like it at all.

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Joanna

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 13, 2007

I thought this was just okay - nothing special at all.

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kelly h

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Reviewed: Dec. 19, 2006

Very good. I followed the recipe exactly and the only comment from hubby was " a little too much ginger". I will make again, but reduce the amount just a little to suit our tastes. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Dec. 14, 2006

I took the advise of the other reviewers, and marinated it for about 4 hours. As I deforested the chicken in the microwave, I put the marinade in a pot and let it simmer for a few min. Then I put it in to a large zip lock bag, and ,marinated it for about 4 hours. I then dumped the hole thing in to a pan. Marinade and all, and baked it at 425 for about 45 min. It was amazing, and even my picky son eat it. And thats saying a lot. Also I didn't have fresh ginger I used powdered.

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Kayci

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Reviewed: Dec. 10, 2006

It smells great and tastes pretty good. It definetly needs to sit for longer than 15 minutes. I put it in the fridge for about 45 min and it could have stayed in a little longer. Good, but Im not rushing to make it again.

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Megan C

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Reviewed: Dec. 6, 2006

Although I used it differently, this recipe was still very good. I used it as a sauce and not a marinade. I sautéed the garlic and ginger in the sesame oil and then sautéed shrimp. I removed the shrimp and then sautéed an Asian stir fry kit (snap peas, bok choy, bean sprouts, shitake mushrooms, and red peppers). I added the cooked shrimp just before the veggies became tender and served over coconut rice. It was a bit salty so consider using low sodium soy sauce.

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betsygoldstein

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 6, 2006

I was excited to use this recipe but then I was very disappointed. It was extremely bland, will not use again

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MishMouse

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 12, 2006

We love the flavor of this marinade. Our favorite way to serve it is by chopping it up and serving over the Asian Salad by Juanita Peek (also on this site).

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DSSAPP

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Reviewed: Oct. 28, 2006

YUM!!! You definitely need to marinade for at least an hour to get the best flavor. We also used burnt sesame oil which really added to it!! Every time I make this now I always make extra--makes a great lunch when cut up and added to a green salad. (Cooks really fast when you pound out the chicken to one thickness.)

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