Total Time
Prep 15 mins
Cook 15 mins

I got this out of a Taste of Home magazine years ago. It's still a favorite. I only use a teaspoon of ginger even when doubling, and when I double I only use 1/4 cup lemon juice. I'm making it tonight and am going to experiment by adding a can of chopped mushrooms and some peas, but this is the original recipe and it's great as is. **I am adding this since last review.....this is the original recipe but yes...I agree two teaspoons of ginger is way too much! I think 1/2 tsp would be plenty.


  1. In small bowl combine onion, garlic, lemon juice, soy sauce, honey and ginger.
  2. Add chicken; cover and refrigerate for at least 1 hours.
  3. (I do this in the morning for that night's dinner, I personally don't think an hour is long enough).
  4. Cook chicken and marinade in hot skillet until no longer pink.
  5. Serve over rice, or rice cooked in chicken broth.
Most Helpful

We really enjoyed this recipe served with Glazed Pearl Onions, A wedge of steamed cabbage & rice. It is a definite do again and again recipe. I doubled the recipe but left the lemon juice at 1/4 cup and the honey at 2 tbsp the other ingredients were doubled. I marinated the chicken for 5 hours. Excellent, tender, delicious chicken

Bergy December 05, 2009

I will try this again, but I will be cutting the ground ginger from 2 teaspoons to 1 per serving

Vegetarian Dancer June 10, 2007

I marinated this for only about 4 hours, and it was still flavorful.

Jeffsmom June 24, 2005