88 Reviews of Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts

From: Cookin-jo

On Mar 7, 2007

This is a wonderfully tasty, easy and healthy recipe. I made it twice, once using ground ginger and once with fresh. For us the fresh ginger version is much superior to the ground. DH loved it as is, for my personal taste I'll reduce the mustard a bit next time...I'm not the big mustard fan he is. Thanks for a recipe to add to my quick and easy low-fat collection. I'll be making this again!

From: Derf

On Feb 28, 2007

mmmmmm this does have to have 5 stars!! Very delicious, DH thought it was the best for a while! The combination of honey , dejon ginger and garlic is wonderful and I used the cayenne too, for a nice little kick. I will certainly be making this one again and of course the plus is the low cal, low fat and reasonably low sugar, thanks for posting!!

From: Kasha

On Nov 4, 2007

This is one of those recipes that really is a 6 star. If I think aback to the almost 750 I have reviewed over the years, this one, along with a handful of others, is at the very top of the top. It has everything going for it--cheap, easy, fast, VERY healthy. A perfect recipe. It will go into our regular rotation of chicken recipes. I just want to note a couple of things--I halved it fine, but wish I had'nt. I'm sure it would be good as leftovers. I served it with boiled carrot coins and baked provençal tomatoes, a perfect, healthy, pretty meal. Would be good and fast for company in the future. Would be very nice with bulgur on the side too. I followed recipe exactly, went for a couple of shakes of Luouisiana hot sauce as I didn't have cayenne. Just before it went in the oven with tthe tomatoes which cooked at the same temp and time, I sprinkled on a very little bit of coarse bread crumbs, left from the tomato tops, I would do that again, gave a bit of crunch. And when they came out of the oven, sprinkled with finely chopped green onion, which I would also do again. Just fantastic.

From: Marty the Beagle

On May 17, 2007

Yummm!!!!! So easy, different, and delicious! I used spicy brown mustard in place of Dijon and red pepper flakes in place of cayenne.

From: Dans La Lune

On Oct 9, 2007

This was fantastic! The flavors were fresh and light, not the usual heavy cream sauces I use. I used fresh ginger (the texture makes it SO good... I think thats the only way to go!). I omitted the cayenne pepper for my mom-in-law, but I'm sure that would have been another tasty element. I served this dish with home-made lo mein and green beans on the side. Thanks for a keeper, French Tart!!

From: Jen T

On Sep 3, 2007

Loved this for the ease of making. I used chicken tenders and this worked well allowing the flavours to coat the chicken without being overpowering. I used 2 heaped teasp. of minced garlic from a jar and 2 teasp. of ground ginger. A 'keeper' for sure.

From: Melvin'sWifey

On Mar 22, 2008

I give this 10 stars! I used bone-in chicken breasts and used this as a marinade. I used lots of fresh ginger, as well as some powdered ginger. I think I used quite a bit more than the recipe called for! I also minced the garlic cloves and used a few dashes of the optional ground cayenne pepper. After letting it marinate for 5 hours, I put the breasts on a foil lined baking sheet, sprinkled them with a bit of dried rosemary, and baked them at 425 degrees for almost an hour, basting them with the yummy juices twice. The high heat ensured a nice crispy outside and an extremely juicy and tender inside. I have made this recipe twice this week and will make it many more times! Served with rosemary baby red potatoes and a green salad.

From: Bergy

On Jun 1, 2007

Because it was 29C I decided to pan fry the chicken. I used a tbsp chili oil in the pan so left the cayenne outod the recipe It is so simple to make and it certainly tantillized my taste buds - Excellent flavor. Served with 3 peppercorn linguine( a bit of butter & parmesan), steamed broccoli & cauliflower. The sauce went over the pasta Thanks French Tart for a lovely easy dinner

From: You Do the Dishes

On Feb 28, 2008

Man, was this easy and delicious! Nice presentation and very flavorful. I added the optional cayenne pepper - will definitely make again and again!

From: Sarah_Jayne

On Jan 8, 2008

I admit that half way through cooking this I didn't think it was doing to work. I only used two chicken breasts because there are only two of us but I decided to do all of the sauce. I did the stovetop method and I think that may have been where my worries came in. I had a very smokey pan and I had to add a bit of water now and then to stop the sauce totally drying out. After all of that I was left with two really tasty chicken breasts though! So, I will make it again but I will try the oven baked method.