Reviewed: Jun. 1, 2006

This was a great way to have chicken Tracy. It's very versatile and tastes good with just about any additions like minced ginger or green onions. I used tenderloins and used this in a stir-fry. Thank for sharing.

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Reviewer:

JOSIE

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2006

Could of possibly been a 5 but i didn't marinate it for the full length of time.

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christa'sbest

Cooking Level: Intermediate

Home Town: Chignik Lagoon, Alaska, USA

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Reviewed: Feb. 14, 2006

Not to fray from this recipe, but it tastes really good if you add a tbl of brown sugar and minced ginger. Awesome!

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lainiekay

Cooking Level: Expert

Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam

Living In: Easton, Pennsylvania, USA

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Reviewed: Dec. 8, 2005

I cut my chicken into strips and baked it in the juice for somewhere between 15-20 min. I only marinated it for 45min and doubled the garlic, added some water (1T.), and olive oil (1/4th cup) and a little apple cider vinegar (1t.) to keep it from being to salty. It turned out wonderful, not to salty and very tender. Love it! Would be good over rice if you bake it in the juice! My hunny gave it a 5 out of 5 stars then changed it to a 4. I am giving it 5 for how great it is for the little work!

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GMGLOVER

Cooking Level: Intermediate

Home Town: Soldotna, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 7, 2005

This was simple and easy! I cooked it in a frying pan on a medium heat and it was so yummy and flavorful!

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purduehill

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 14, 2005

We loved this chicken recipe. The soy is strong so if soy isn't your favorite, you may want to pass on this. I served the chicken with hot buttered noodles and steamed broccoli. Yum. Thanks Tracy!

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: May 18, 2005

My husband loved it and asked me to make it again. Maybe next time I won't marinate as long. The soy tasted a bit strong, but great anyway.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 17, 2004

A bit too salty for my taste, might try low-sodium soy sauce next time. But still very flavorful and distinct.

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SMELTON

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Reviewed: Jul. 29, 2004

I just put the soy and garlic in a Ziploc bag and thought it needed something more so I added 1/2 cup canola oil, 2 tablespoons of Worcestershire, and 2 tablespoons of Sherry. I baked it in the oven because the weather was bad. I just poured the marinade over the chicken and turned the chicken every 15 minutes to 'baste'. The chicken was full of flavor.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jun. 6, 2004

We loved this recipe. Super simple to prepare -- I pounded my chicken breasts to even thickness and marinated for three hours. We grilled for 4-5 minutes per side, and the chicken was so juicy and flavorful. My husband said it's the best boneless skinless breasts he's ever had (but he does love soy sauce!).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 19, 2004

So simple and yet so tasty! Left the chicken in the marinade for a couple of hours and then popped it in the oven for half an hour at 350 degrees. Served it with Suzy's Red Mashed Potatoes and a salad. Delicious!

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slinkilinki

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 19, 2003

This was such a easy recipe. The chicken was extreamly moist and tender. The second time I made it, I added 1/4 c. of oil and about a teaspoon of chilie powder. YUMMM! Also if you feel like splurging a bit, top it with some munster cheese and sauteed mushrooms : )

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