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Reviewed: May 19, 2008

This recipe has become a stand-by for me. It makes a lot, so usually make 1/2 the recipe. It is perfect for grilling!

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DarcyDF

	Cooking Level: Intermediate Home Town: Billings, Montana, USA Living In: Riverton, Wyoming, USA
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Reviewed: Sep. 4, 2007

This was great! I used this on sirloin tips and let it marinate for 48 hours. The tips were so tender I could practically cut them with a fork and they were packed with flavor.

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This was a delicious marinade that I used on chicken shish kabobs, and it made the chicken taste so good and tender. I marinated the chicken over night and then I brushed it over the whole shish kabob before grilling. Just be careful not to marinade it longer than over night, because I made the mistake of marinading for two days, and all you could taste is soy sauce. Way too salty this way. I highly recommend this recipe if it's not marinaded too long.

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Jody D.

	Cooking Level: Intermediate Home Town: Cheyenne, Wyoming, USA Living In: Dover, Delaware, USA
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Reviewed: Mar. 12, 2007

I give this 3 stars because it was only "good". It did not knock my socks off (5), and I probably won't make it again (4).

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Grumpy's Honeybunch

	Cooking Level: Intermediate Home Town: Richville, New York, USA Living In: Hermon, New York, USA
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Reviewed: Sep. 26, 2006

A very tasty recipe I used on boneless pork chops. Definitely will use again.

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Christine O.


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Reviewed: Jun. 5, 2006

Great, easy recipe! I used vidalia onion instead. Everything else I used just as recipe calls for. Doubled the recipe and marinaded pork chops for about 1 hour. Then used remaining liquid and sauteed veggies in same mixture. Crowd pleaser!!! See my photo!

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JENLOVES2COOK

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Apr. 14, 2006

Excellent. We used this marinade on chicken breasts. They were in the marinade for about 4 hours and came out moist and full of flavor. I followed the recipe exactly and made no changes. It was perfect.

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Navy_Mommy

	Cooking Level: Expert Home Town: Ocean Springs, Mississippi, USA Living In: D'iberville, Mississippi, USA
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Reviewed: Feb. 5, 2006

This was also great for vegetables. I used it without the worchestershire. You have to be careful if you want to use this as a sauce, however! Add a little extra pepper and thin it with water until it's at a salt level that you like. Then stir in some cornstarch and bring to a boil to thicken.

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Melanie C.


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Reviewed: Apr. 24, 2005

Used this for beef stir-fry and it was okay. A little too much vinegar for my taste...but overall it was good.

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sweetemmy

	Cooking Level: Intermediate Home Town: Colorado Springs, Colorado, USA
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Reviewed: Apr. 13, 2005

I would give this a 10 if I could.

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LUCKEYS9

	Cooking Level: Intermediate
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Reviewed: Jan. 25, 2005

Works well on chicken. I like to take the bite sized pieces of marinated chicken and cook them in a pan with a small amount of the marinade. Then I add some water and veggies to soak up the flavor. When I'm about to take it off the heat I add a little bit of cornstarch that has been dissolved in water so that I get a nice glaze. My favorite veggies for this are broccoli, cauliflower and mushrooms.

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SUSIEJOHNSON


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Reviewed: Jul. 1, 2004

I used this for a family bbq on chicken. Everybody loved it! My father even ate white meat when all the dark meat was gone. It was that good.

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LynnMA


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Reviewed: May 14, 2004

This was pretty good. I think when I make this again I will substitute sherry for the vinegar, brown sugar instead of white, less ginger, and add some liquid smoke. Thanks for the recipe April.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Mar. 24, 2004

Pretty good April, it was quick, easy, and cheap. Used it on a Chuck Roast, marinated it for about 6 hours, came out tender and tasty. Thanks

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RANDYT2


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