19 Reviews

I cooked this recipe for dinner last night and my family loved the taste. This complemented the rice so well. It was very easy to make and I would recommend it to anybody.

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Marissa Sloan August 12, 2002

I made this for supper last night. It was great!! There was only one problem; I should've doubled the recipe!! ;)I didn't get very much; everyone else gobbled it down! I served it with the jasmine rice & a veggie stirfry. I'll definitely be making this dish often!!

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KristinB August 05, 2002

This is one of the best recipes that I have ever made. Everyone Loves it and always asks for a copy of the recipe. Even friends who don't eat rice can't get enough of it with this ginger chicken. It is definitly worth trying - I promise you will be pleasantly surprised and keep this one around as a staple recipe!

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Jes Z. May 28, 2002

very simple to make. The taste was perfect and the bitesize portions prevented any waste. This was the first time we tried Jasmine rice. The rice complimented the chicken.

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Sharron Atton January 02, 2002

We love this ginger chicken recipe (with the minor changes listed below). We tend to have all of these ingredients in our pantry/freezer…so it’s a quick-fix for dinner. We pair it with Pineapple Fried Rice from Cooked (Leftover) Rice and Chicken Pineapple fried rice (see our revisions on that recipe review) and some steamed green beans or broccoli. Suggested modifications: (1) Do not dice your chicken. Cut it into smaller/fairly uniform bite-sized pieces for even cooking…but do not dice. Chicken cubes=weird & unnatural. (2) Use less flour or better yet, use no flour. There is enough sugar in the sauce that it should reduce/thicken on its own…or you can help it along with a little bit of arrowroot or a little bit of a cornstarch slurry (drip in slowly…a little goes a long way). Using flour, the clarity of your sauce will come out more like gravy, & is not as eye-friendly. It still tastes good…just murky/muddy looking. (3)We use the full 1 t of ground ginger the recipe calls for, but we also add 0.5-1.5 tablespoons [depending on mood & the ginger] of fresh grated/crushed ginger. We love the zing, bite, & subtle heat of fresh ginger paired with the qualities of the ground ginger.

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KitchenAndCraftAdventures May 27, 2010

Wow this reminded me a lot of ginger chicken I've had at some Chinese restaurants. I was worried it would be too sweet with the pineapple juice and honey but the flavor turned out very nice and the chicken tender and juicy. I used unsweetened pineapple juice drained from a can of diced pineapple and served sprinkled with toasted sesame seeds. The one thing I wish this dish had was more sauce but aside from that this was a fantastic dish.

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Ali in Chicago, IL October 06, 2007

ZOWIE that was good!!! I think this was DELICIOUS. I used fresh ginger instead of powdered and 16 ounces of boneles/skinless chicken breast. The sauce thickened very nicely. It had a rich flavor and a wonderful kick. Many thanks for posting.

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pagliaci April 30, 2005

Easy to make, and tasted great. Just one little thing though: I made at least twice as much sauce as the recipe calls for, and still came up a little short, so you may want to make a bunch of sauce when you use this one. Definately on of my favorites, though.

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Travomatic May 11, 2003

Easy Quick And Delicious. What's not to love. Use fresh ginger!

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FoodFromSicily June 24, 2011

Very yummy. I made the sauce in a pan and then poured it over baked chicken(not coated in flour) and white rice.

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ummrabiah November 11, 2008
Ginger Chicken