very yummy. i made a few changes...i substituted 2 cloves of fresh garlic chopped instead of garlic powder and i used brown sugar instead of white. i added a few teaspoons of cornstarch and cooked until thick and bubbly (just a few minutes) to make it more of a sauce consistency. when cooled i marinated my chicken and it turned out wonderful. you need to marinate for a few hours at least to get the flavor into the chicken, but it was good to used some of the reserved marinade (not used on the chicken) for your rice or a dipping sauce for egg rolls!! i will definately make again!!
I substituted onion powder for the flakes and left out the ginger as I didn't have any. The sauce/marinade tasted just like the kind you can buy in the supermarket. I only used half of the marinade and stored the rest in the fridge with no problems. Great recipe!
I used boneless skinless chicken breasts. Marinated them for 7-8 hours in the fridge. Cooked them on George Foreman grill and they turned out GREAT!They were so tender and moist and Full of flavor - yummy - chicken can be so tasteless- Not this time - It was soo good - My husband loved it, Thank you for sharing this recipe
At last... a replacement for those expensive store-bought sauces! Like other reviewers I thickened with corn starch. It makes a lot so I only used a small amount of the (unthickened) sauce to marinate chicken then added the rest (with cornstarch mixed in) to the stir fry just before it was done. Then simmered a minute or two to thicken and remove the corn starch taste. Yummy; thanks!
Loved this marinade - used it on chicken drumsticks and then put it on the grill. I used onion powder instead of onion flakes..Nice and Easy!
This is great stuff. I also use it for stir-fry sauce for beef-broccoli and chicken-broccoli dishes. I just thicken a bit at the end of cook time. I have also used splenda and it works fine! Thanks Mary
Wonderful marinade, and simple to make......I know this recipe by heart, and use it on almost everything!!!!!!!!!
Best steak marinade I have ever tried. On tougher meats I try to let them marinade for 48 hours.
This was good, but could use a little tweaking. I really didn't have time to mess with it this morning though I did use brown sugar and I used fresh chopped green onion and fresh minced garlic. I think that made a huge difference.
This marinade was ok. I used it for pork chops and let them marinate for 3 hours. While the marinade smelled good and made a nice coating on the meat when grilled I didn't feel the meat had soaked up much of the flavor. The chops were about 1/2 inch thick so maybe they should have marinated longer. Anyway it was easy to put together and my husband liked it alright. Would probably not try this again on pork chops.
