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Mixed reviews in my household...hubby loved it...I thought it was way too salty...I did let my chicken marinade over night so it absorbed a lot of the soy sauce...I could only take two bites...the first one was way too salty so I tried it again just in case...hubby ate his all up...I served it with some leftover rice and Chili Garlic Broccoli made for Spring PAC 2013 =)
I put the sesame oil in the marinade (it's not a good cooking oil) and I used a garlic clove instead of the garlic powder. I made it in a non-stick pan and skipped the vegetable oil, I skipped the sesame seeds, and I served it over jasmine rice. This was really very tasty. The pickled ginger was just strong enough without being overpowering. I thought it could use a touch more sweetness; next time I might add a teaspoon or two of honey to the marinade. Made for Pick-A-Chef Fall 2009.