Reviewed: Jun. 14, 2009

My boyfriend and I made this tonight and it was really good. I added broccoli, bell peppers, and snap peas to the recipe. It did take a long time to make but was well worth it. We will definately make this again.

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lurcavich

Cooking Level: Beginning

Home Town: Wichita, Kansas, USA

Living In: West Lafayette, Indiana, USA

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Reviewed: Jun. 10, 2009

I thought this was a very good dish. I didn't use red pepper flakes because I didn't have any.Other than that I followed the recipe to the T. Next time I may alter a few things. I like to use the recipe exactly as is the first time because you never know what you might discover you like. Very good!!

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danay405

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Reviewed: May 31, 2009

This was ok, but definitely too sweet. Reduce the sugar by 1/4-1/2c if you don't like your dinner tasting like dessert.

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Melissa

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Reviewed: May 31, 2009

I don't like my orange chicken tasting too much like orange, so I left out the orange zest. Additionally, I used half a teaspoon of Sriracha instead of the red pepper flakes. No ginger. White onion instead of green. White vinegar instead of rice vinegar. Ten chicken nuggets (could have used more) instead of frying the chicken myself. I added about 1/4 lb of broccoli and half a green pepper. With all those changes accounted for, this recipe was definitely a keeper.

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namrettik

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Reviewed: May 31, 2009

Ridiculously good. Tastes like gourmet Chinese food (it could have come from PF Changs!) Make sure you shake of the extra flour, and then cook until the coating is crispy. Not recommended for reheating. I served it with white rice, and sugar snap peas with sesame seeds & olive oil.

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SERENES

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Ferndale, Michigan, USA

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Reviewed: May 29, 2009

Very good recipe. It takes some time but it's worth it. I had to cut back on the red pepper flakes because although my husband and I thought it was great, the kids complained it was "burning their faces off". As suggested by another reviewer, I minimized the stirring of the chicken to keep the coating intact and reduced the amount of cornstarch.

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kat

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Reviewed: May 28, 2009

YUM! I followed the recipe exactly... only I didn't have 2 hrs to let it marinate so I only marinated for 1 hr and it was still amazing! Added in some broccoli at the end and put it over white rice, everyone gobbled it up! I can't wait to make it again!

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MommaZ

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Reviewed: May 12, 2009

Tastes like Panda!

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: May 9, 2009

Pretty good, but would be better off putting the chicken in the fridge after flouring to hold the breading...

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srunkle

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Stockholm, Stockholms, Sweden

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Reviewed: May 7, 2009

My family loved this dish. I have made it twice. The second time that I made it, I added a bag of Oriental vegetables to it and it made for a complete meal, along with rice. Thank you for the great recipe.

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CHEZKATIE

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Reviewed: May 6, 2009

The sauce has a great flavor but I like my sauce a little thicker so I added 2 more tbsp. of cornstarch. I also tossed in 2 bags of frozen stir fry veggies. Plenty of sauce for 4 breasts and all those veggies. Thanks for the great recipe!

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jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

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Reviewed: May 4, 2009

I made this using beef instead of chicken so I know my review isn't for the true recipe, but the flavor in this sauce is excellent! I marinated bite-sized chunks of a chuck roast for 24hrs plus then breaded it as directed. If I were to do it again I would probably skip that step. Then cooked as directed. I stir fried some onion, red pepper, celery, broccoli, and carrots to toss with the meat and served over rice. I will definitely make again and try it with the chicken.

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Heather R.

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 27, 2009

This recipe is pretty time consuming. I always take two days, marinating the chicken overnight. The results are well worth the time.

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Jul

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

Not for us. Sorry.

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Apr. 21, 2009

Just ok - oil amount was not nearly enough to brown the chicken. Flour amount was way too much to coat chicken.

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chef24

Cooking Level: Expert

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Reviewed: Apr. 19, 2009

This is sooo good. I always have to double the amount of chicken and sauce so that we have enough.

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Lauren_W

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 18, 2009

I did not bread and fry the chicken (neither my husband nor I like breaded food) - I stir-fried it after marinating it (in canola oil with just a touch of sesame oil). Also added more ginger than called for (just because we really like fresh ginger), as well as double the red pepper flakes. The combination of the extra ginger and red pepper flakes with the orange was superb - at least to our liking. This is one of those recipes that you could tinker with each time you make it, and come up with a slightly different and wonderful tasting dish each time. Thanks for the newest addition to the recipe box!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Apr. 17, 2009

I made this recipe last night for my husband and me and all I can say is WOW!!! It was amazingly delicious. I didn't have rice vinegar on hand, so I substituted apple cider vinegar. I also subbed 1/2 C. water with pineapple juice. Served over brown rice with a side of broccoli. Oh my gosh!!

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Becca

Cooking Level: Intermediate

Home Town: Riverside, New Jersey, USA

Living In: Delanco, New Jersey, USA

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Reviewed: Apr. 14, 2009

I made this for a bunch of our family with varying tastes and everyone loved it. I made some with chicken and some with tofu for our vegan family.

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TARIYORK

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Reviewed: Apr. 7, 2009

I absolutely love this recipe. I make it very often- for myself and also due to numerous requests for that 'amazing orange chicken'. I usually use about a tbs. more orange juice (squeezed from the oranges I got the zest from) and I put about 3 tbs. more brown sugar in the sauce after I remove some for the marination. It makes it a little less overbearing. If you're in a hurry you can skip the marination and it still turns out really good, but it is worth the wait to have the chicken get that great orange flavour. I highly recommend this recipe!

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