Chicken Teriyaki with Ginger Rice
Show: Sandra's Money Saving Meals
Episode: Japanese Restaurant
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- Recipe categories: Rice, Poultry, Chicken,
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Average Rating:
Total Reviews: 42
Showing 31-40 of 42
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By kmeeks12_9949018
Negaunee, MI
on April 27, 2010
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The chicken turned out very flavorfull. I like things spicy so next time I'll add red pepper flakes.
By jkv_12833521
on April 27, 2010
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I watched Sandra Lee for the first time on Sunday and i really enjoyed her. i made this recipe and my family loved it. I also agree that there is nothing dangerous about this recipe, just heat the marinade, do it all the time. I will enjoy watching Sandra in the future.
By shortcakepie04_...
Hallsville , TX
on April 26, 2010
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It was delicious! will never make teriyaki chicken any other way again... i actually baked it in the oven at 350 and brushed it with the marinade about half way through cooking. i love it!
By mattanddenise85...
Thorofare, 70
on April 26, 2010
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We loved this recipe. It was so easy to do. I made a few adjustments. First, I cut the chicken into smaller strips, then I used the George Foreman grill instead of the grill top. It seems to cook so much faster. Also, I added green peppers, onion, ond multi-colored carrots along with the chicken, and allowed it to marinade for 1 hour.
EASY AND DELICIOUS. GREAT RECIPE!
By averyraye_12831972
Helena, 39
on April 26, 2010
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If you wached the entire show, she brings the marinade to a boil to kill all bacteria before you put it back on the chicken
By mcwilson2_12831303
Englewood, 44
on April 26, 2010
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I don't think the Foodnetwork would allow something to be aired that might jeopordize it viewers. I love Sandra Lee and her programs for all the money-saving and useful tips she provides. I'm appalled that someone would call her a moron...very sad. My family & I are very excited to prepare and eat this dish this week along with some of the other recipes from this segment.
By pcbecca88_12831403
marietta, 49
on April 26, 2010
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Apparently you've never made homemade chicken and dumplings. You use the same water you boiled your RAW chicken in to make the broth. Maybe you're the moron.
By luellacheverie_...
Marshfield Hill...
on April 26, 2010
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I found, Sandra's chicken wonderful. As far as other comments with regard to the marinade. I've been cooking for over 40 years, never had a problem using the marinade for the SAME dish to be a problem for using it as a glaze. Also the cocktails are always a delight and served in your home with the dinner...not w/o food and drinking and driving.
Food Network you stay with Sandra she is one of my favorite chefs.
By zoreh_sadri_124...
gilroy, 43
on April 26, 2010
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wow Great recipe!!! i used new marinade for the glaze.. just like the restaurants.
By ruthann.halfman...
San Angelo, TX
on April 26, 2010
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There are plenty of recipes where the meat is cooked with all of its marinade. How is this different than separating meat and marinade and heating them separately? Unless you are rinsing and drying the marinated meat, there's a bit of the marinade clinging to it when you cook it that drips into the pan and few people think twice about using it as a sauce or gravy. As far as cross-contamination, there's no "cross" going on. You're putting the very same juices back onto the meat that it came out of. If both the chicken and marinade are cooked to the proper temperature there should be no problem.