Grilled Chicken Breast with Ginger and Soy

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Well, I didn't read them and used the full amount of soy sauce. The result was way too salty. Cut it to 1/4 cup and I think this recipe has great potential. I made it with an udon noodle dish also from Food Network. Very Tasty!

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This was great. I also took the advice and reduced the amount of soy sauce. I only used 1/4 cup. It was great. My kids loved it too. I made the cold noodles with it, which was fantastic.

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I used 1/2 cup of soy sauce and it was still too salty.

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After reading previous reviews, I did cut back on the soy sauce and only used half of the recipe amount.
My husband still found it a bit salty and I found it perfect.
I will definately make this again and again but, I will make sure hubby gets an unpounded piece of chicken and I will stick to the recipe with the reduction of soy sauce for myself.
A must try in my opinion.

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I made this dish for the first cookout of the year (with guests. It was easy, quick and everyone said it was the best asian inspired chicken they've had - including myself.

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If you only use one cup of soy sauce this recipe is amazing. I use it for chicken, shrimp, on any veggies and anything else I can throw on the grill. I also leave out the oil and simmer the marinade in a sauce pan over low heat to make a great sauce. It is increadible on corn (trust me and/or rice!

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I used half regular soy sauce and half reduced sodiom soy and the marinade was still way too salty. Too salty to eat. Waste of 4 chicken breasts!

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Yes, we thought it was a little salty, but along with the sweet of the peanut noodles and the heat of the cucumbers it was awesome! Great combination! We are making it again for company.

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This chicken did not taste as good as it should have given all that went into the marinade. I used almost half the amount of soy sauce (and the full amount of everything else and it still mostly tasted like soy sauce.

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Very easy and delicious. Just throw everything in a bag and eat it when you're ready. I did use low sodium soy sauce and the salt level was perfect. Also, instead of grilling it I baked it at 425 for about 35-40 minutes, with some of the marinade, and it turned out perfect. Great go-to, make ahead recipe!