We really enjoyed this recipe. The chicken was unbelievably moist, even for white meat. I didn't have any fresh ginger, so I substituted 1 tsp of ground ginger, and used rice wine vinegar instead of mirin. I like to follow the recipes exactly the first time I try them, but I just used what I could find in the house. I also cooked the chicken for about 40 minutes, until the rest of dinner was done - rice and roasted brussel sprouts. The sauce thickened nicely on the stove, but it made a lot of it - would even have been enough for double the amount of chicken. It was a hit with my family and I will definitely use this recipe again - very versatile!
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We really enjoyed this recipe. The chicken was unbelievably moist, even for white meat. I...