Recipe by JANET D
"I got this recipe from a co-worker. This has to be one of the easiest recipes ever. Chicken is roasted in a flavorful orange sauce. It is great with chicken thighs or breasts, bone-in or not. You can't go wrong!"
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1 (1 ounce) envelope
dry onion soup mix
garlic powder, or to taste
Wow! This recipe sounded good but I didn't realize what an impact it would make at dinner time. I've known my husband for close to 15 years and have been cooking chicken for him about as long. He said this was the best chicken I've ever made! I did tweak the recipe by adding a tablespoon of sugar during cooking, and then adding a 1/2 tablespoon cornstarch mixed in a little soy sauce at the end to thicken the sauce a bit. Yummy! I will certainly make this for guests sometime.
The finished product was just alright - there wasn't a strong orange flavor and the onion soup made it too salty, overtaking the orange. I probably won't try this again but if I did, I wouldn't use the onion soup.
We really really liked this alot.. I made a couple changes..I added just a pinch of ground ginger.. after I mixed all the ingredients I threw them all in a Ziploc bag along with some fresh sliced mushrooms and some chopped green onions..I let everything marinate for about 30 minutes in the fridge before I cooked it.. I used boneless,skinless chicken thighs so it only took about 45 minutes to cook.. My husband isnt a big rice fan so I just served it over some green beans and a nice salad.. I think the mushrooms and the onions made all the difference..
Kiki (Brampton,ON Canada)
I read other reviews & therefore made adjustments to enhance the flavor of this. I added a little lemon juice to the sauce, and then marinated boneless breasts in it for a half hour before baking. I baked for 45 minutes and that was plenty of time. I put the chicken on a rack in the pan & basted frequently. By then end the rest of the sauce cooks away and would make a mess on the pan if it isn't non-stick. The chicken comes out quite good, nice for those who like orange.
This is very tasty and flavorful. The sauce is so goopd I would double if you want to serve over rice because there isn't much left after cooking. Pork cops would be a great meat to try cooking this way. I have tried both thighs and breast and they were great. I liked the breast this way because I always find them dry in some recipes. Bernie
This is my kind of recipe. Nice and simple, yet really tasty. My husband and I loved it. We doubled the orange juice and the soy sauce. Thanks for a great recipe for a family on the go!
Very tasty; not bland at all or too salty. Didn't taste like orange, but the OJ (I used fresh-squeezed) made the sauce sweet. I used 3 teaspoons minced garlic and didn't add extra sugar or cornstarch; the sauce was thick already and almost boiled down to the bottom except I added water halfway through roasting. I marinated for 1hr 15min beforehand, and used Lipton's Golden Onion soup mix (1 packet is 1.3oz, which might be why the sauce was so thick.) I also added 3 chopped green onions. Overall, a hit: will probably make again.
wonderful. I used ginger root and garlic clove crushed and marinaded it for several hours.
at the last I splashed about 2 tblsp sherry into the gravy.
thigh meat works best.
* Percent Daily Values are based on a 2,000 calorie diet.
Bev's Orange Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 89
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