“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.”
READY IN:
30mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: