The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 3, 2009
Added red pepper flakes. Be sure to marinade at least 2 hours.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 28, 2009
I made the sauce and thickened it up with some corn starch. Then, I steamed broccoli and carrots and mixed them together with some strips of chicken and it was SO GOOD! I am watching my weight/sugar intake and it was better than something from the bottle.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 28, 2009
I tried your wonderful recipe with brown sugar, instead of white, and it turned out very good. Thank you.
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Cooking Level: Intermediate

Living In: Norwalk, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 24, 2009
Simple, easy, and wonderful. We used skinless chicken for a lighter result, and the flavor was still amazing. This was my first experience with ginger root, and after a bit of Googling I found that all I needed to do was peel off the outer covering and grate the root, then freeze the remaining portion in a baggie for later use. Simple! The fresh ginger really makes the recipe, I think.
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Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA
Living In: Ankeny, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 21, 2009
This made a delicious sauce for a stir-fry. Next time I make it, I think I'll replace the garlic cloves with powder. I felt that it was a little too garlicy (this coming from a garlic lover).
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Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA
Living In: Springfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 15, 2009
husband LOVED IT!
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Cooking Level: Intermediate

Home Town: Corona, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 11, 2009
Very good and super easy. Have made this a few times and it turns out great every time.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 4, 2009
Husband loved it. Kids loved it. I used powder ginger. Next time I will use fresh ginger for more flavor. Super easy. I served this with steamed rice and stir fry veggies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 29, 2009
Really, really good. Elegantly simple, fast to prep, etc... Next time, I may just separate all the pieces so each will absorb more of the yummy sauce.
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Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Los Alamos, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Mar. 26, 2009
This was so good. I was worried about marinating it for so long,[I did it for 8hrs.] Oh was it worth it. I'll diffently make this again.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 25, 2009
This one's a keeper recipe. I used brown sugar and dry ginger and my husband was licking his fingers! Can't wait to have company over and serve this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 23, 2009
Good Chicken recipe. Avoid chicken with skin. Try boneless/skin less chicken. Family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 17, 2009
Wow I read reviews and was sceptical but tried the recipie w/ brown sugar and a touch of lemon and was better then the delivery. 10/10
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Cooking Level: Intermediate

Living In: Concord, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 14, 2009
I halved the sugar and doubled the ginger and used low sodium soy sauce after reading reviews. Great!! I used a trick because we do not eat the skin. I separated the skin from the meat with a sharp knife like a pocket, and put the marinade inside, then speared the skin back on with skewers(clipped off the long ends). When baking I peeled the skins back the last 25 minutes and basted so the skin did not get dry. The meat got all the flavor that way.
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RK

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 13, 2009
A very good recipe, but next time I will reduce the soy sauce. It was a bit to salty
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 10, 2009
This was a fantastic sauce and I can't wait to try it on Salmon, I think that would be great. I used chicken thighs but I cut them in half the long way and then put them on skewers, propped them up in the roaster and both sides got nice and sticky...YUMMMY my son loved them. Chicken on a stick!
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Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 6, 2009
I had to think of a quick dish to make that would be ready for us when we returned home. I did a quick search for teriyaki chicken and found this. It turned out wonderful. I put the chicken ontop of broccoli and rice and it made the perfect meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 28, 2009
I used boneless chicken halves instead of whole chicken, used white sugar instead of granulated and didn't use fresh grated ginger but instead the powder kind you find in small bottles. I also marinated it overnight instead of for 3 hours. The result was very "tasteful" and delicious, much like teriyaki chicken although I didn't follow the recipe exactly. You can do it either way, the outcome is very good. I would make again.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 27, 2009
Well, I was really hoping that my family would like this. Two out of four liked it. I thought it was good, not great. It seems to be missing something, just not sure what it is. My family has asked ne not to make this again. Sorry I couldn't give this recipe a better review. :(
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Cooking Level: Expert

Home Town: Fullerton, California, USA
Living In: Cypress, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 25, 2009
This recipe was super delicious. I used 6 boneless skinless chicken breasts (there was PLENTY of marinade), used brown sugar instead of white, and grated about a 3 inch by 1 inch piece of fresh ginger root (the ginger is the key to this recipe) plus I added a teaspoon or so of lemon juice (the bottled juice). I found the recipe shortly before dinner time so I had JUST 3 hours to marinade it and that timing was absolutely fine. I cooked the chicken at 350 degrees for 35 to 40 minutes, basting 2 or 3 times during baking. Make sure that you pour the marinade in the cooking dish along with the chicken...if people experience lack of flavor, it may be because they just took the chicken out of the marinade and placed it in the dish. My husband, children and I absolutely enjoyed this dish. It was reminiscent of the chicken with ginger sauce from the local japanese restaurant. This recipe is a definite keeper in our household. Thanks so much for the recipe!
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