Reviewed: Jun. 24, 2009

I will not trust when people give a recipe a high rating again. This was no to our taste. The chicken was bland, even with the sauce, and the sauce was just weird. I wish I had used one of my perfectly good chicken recipes instead.

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Nicole S.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Menifee, California, USA

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Reviewed: Jun. 4, 2009

The dish is a good and easily prepared chicken dish.

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TrishaS

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Reviewed: Jun. 1, 2009

It was delicious. I will be making this again for sure!

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Kimberly

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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Reviewed: May 31, 2009

I followed the recipe to the T it was very easy to make and and everyone enjoyed it and if everyone likes it and wants me to make it again it gets 5 stars thanks for sharing

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maccordeiro

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

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Reviewed: May 18, 2009

bueno de sabor. Use boneless y tardaron aprox. 1 hora en cocinar. Estaban cubiertas del liquido y con aluminum foil. Se necesita espesar la salsa que tiene un chi de sabor a china.

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cpf

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Reviewed: May 16, 2009

Did not like this one at all. Found it to be rather tasteless.

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THERESA

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Reviewed: May 11, 2009

It's funny reading the reviews, way too orangey vs not fruity at all...have to say I am in the second camp. Was definitely nice and tender (I did marinate boneless breasts for a few hours), however, think the name of the dish was mostly responsible for the disappointment rather than the actual taste. Had it just been "Savoury Chicken..." or something, may have had a more positive response to the dish. Was just expecting a much fruitier/sweeter flavour. In the end, was actually more reminiscent of your basic korean marinade for bulgogi.

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mpk

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Reviewed: May 9, 2009

This was absolutely delicious, very moist and flavorful. The only thing I would change is replacing the dry soup mixes with my own spices, as I think that unnecessarily adds to the cost. I also used worcesteshire sauce instead of the soy sauce. Will make again.

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Alina

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Reviewed: May 7, 2009

This had a unique flavor and I changed a few things to use what I had. I juiced enough old tangerines I had skin and all and juiced enough cored apple. I did not have packaged onion soup so I used a can of french onion. Baked boneless skinned chicken breasts for 20 min at 350. Very moist and nice to have a different flavor. FYI Lipton cup-o-soup cream of chicken is in the soup isle. Pretty tasty and nice to have on a cold day for a little warm you up.

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Susie

Cooking Level: Expert

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Reviewed: May 7, 2009

This really didn't have much flavor and I even added a chopped apple and a chopped orange

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BEVHENRY

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Reviewed: May 6, 2009

I did not care for this recipe. I was excited as I had all ingredients to make at home and it seemed easy. I did like others....and used cream of chicken soup to the recipe. I guess that I did not care for the orange citrus taste. The dish was edible so I did eat it and I wil probably take the left over chicken and make chicken salad or something. I did serve the chicken over rice which was a nice addition to the meal.

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Liz

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Reviewed: May 6, 2009

I loved this as a base, just added medium chunks of apples and oranges to the mix, did as others did and used a crock pot for 7-8 hours. 1 1/2 Tablespoon of cornstarch mixed with a little of the applejuice and added helps thicken it. The fresh ginger as suggested by others is a definite PLUS. I serve with Sweet Potatoes cut into cubes, sprayed with Trader Joe's Olive Oil Spray, cooked in microwave. I suppose you could add them to crock pot too, if you wish, but I like the flavors separate.

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Grace Goodsky

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Reviewed: Mar. 13, 2009

this was very different from my usual dinners. to be honest, i wasn't sure i even liked it when i took that first bite. but after the third bite, i was hooked! i think this would be great with a stir fry over some rice.

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Tay

Cooking Level: Intermediate

Living In: Eutawville, South Carolina, USA

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Reviewed: Feb. 21, 2009

The chicken and sauce turned out great separately, but marinating or an alternate serving method is required. The chicken didn't take up any of the sauce's flavor as is.

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Mallys

Cooking Level: Beginning

Living In: Birmingham, Alabama, USA

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Reviewed: Feb. 7, 2009

I was a little weary of this recipe at first because of the variety of ingredients but it turned out alright. I personally think this would be better as a marinade and then put on the grill. I think it would bring out the flavors nicely.

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SeansMommy

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

This chicken was splendid! I threw it all in the crockpot, and it was ready by the time my parents got home from work. I would recommend this served with mashed potatoes or rice.

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Danae

Cooking Level: Intermediate

Home Town: Uxbridge, Ontario, Canada

Living In: Miami, Florida, USA

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Reviewed: Oct. 1, 2008

Really good. I used a "can" of cream of chicken and half the packet of onion soup mix. NEXT TIME I will make some wild rice with and pour the sauce over it.

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LeekysMom

Cooking Level: Intermediate

Home Town: Campbell, California, USA

Living In: Tracy, California, USA

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Reviewed: Aug. 6, 2008

I read the reviews and tried to suggestions. Still the sauce was almost liquid, the chicken had no flavor of fruit or any of the spices. It was so disappointing, especially after taking all that time to cook. I'm honestly mad that I wasted good chicken on a crappy recipe when I have so many good chicken recipes.

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Holly

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 1, 2008

Very easy to make. Consistently good.

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matthewhantz

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Reviewed: Jun. 25, 2008

Very good! Followed the recipe almost exact. I did use 6 chicken tenders instead which worked well because the sauce completely covered the chicken in in the oven (no chance of drying out). I added about a teaspoon of olive oil to the sauce, and sprinkled in some paprika. Served over long grain wild rice, SO YUMMY! The only suggestion I might might is to cut back just a little on the soy.

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