Reviewed: Mar. 2, 2004

I have made this recipe two times now using boneless chicken breasts. Each time my husband raves over it and says it's a great meal. It is a perfect recipe for busy people who love good homemade dinners!

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CUMBER

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2004

very good and quick

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DREAM_89301

Living In: Henderson, Nevada, USA

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Reviewed: Jan. 17, 2004

We really enjoyed this! I used 1 1/2 cups OJ and added 2 cloves of garlic, crushed. I marinated the chicken about and hour before cooking. Thickened the sauce and served over rice. Excellent flavors. Next time I may try breasts instead of thighs.

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DRAGONSHEART64

Cooking Level: Expert

Home Town: Alliance, Ohio, USA

Living In: West Chester, Ohio, USA

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Reviewed: Dec. 19, 2003

really good flavor... I just need to time my cooking right so the chicken doesn't sit and dry out before we eat it

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SPIDRPRNCS

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Reviewed: Dec. 18, 2003

Great recipe! It wasn't really orange flavored but a sweet yummy flavoring. I didn't have onion soup mix so I used Hidden Valley Rnach Dip Mix and it was great! I'll make this again, for sure.

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Dec. 16, 2003

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)

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IGLOOSGIRL

Home Town: Las Vegas, Nevada, USA

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Reviewed: Dec. 12, 2003

GREAT recipie---tried it as something new for company and everyone loved it!! I also added a tablespoon of sugar, and it was fantastic. A keeper!

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GEOLOKIM

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Reviewed: Nov. 9, 2003

This was GREAT!! I was looking for something new to do with thighs and this was it! I pressed 3-4 garlic cloves with the mix. I removed the chicken when done and added 1tbls of cornstarch and 1 Splenda packet and it was an excellent gravy! This one is a keeper.

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CARMENAIDE

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Reviewed: Nov. 2, 2003

We enjoyed this. I was in a hurry so I lightly sauteed boneless thighs before I poured the sauce over and put them in the oven. As suggested in previous reviews I added a spoonful of sugar to the sauce when mixing and a tbsp. of cornstarch the last 15 min of baking time. I threw in a few crushed garlic cloves and as I had no onion soup I used a bit of 3 onion dip mix.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 29, 2003

5-1/2 starts! This took LESS than 5 minutes to prepare, had few ingredients, and tasted wonderful! It's also low-carb (except that it was so good I had 2 pieces). That's the only drawback; it says "makes 8 servings," but between two people, we ate 5 out of 8 thighs, leaving enough for about 2 lunches. :-) The sauce would be--for those who are allowed--DELICIOUS over rice. Terrific recipe!

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Joan

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Reviewed: Oct. 26, 2003

Very cheap, takes only 5 minutes to prepare, and it tasted great! We followed the recipe exactly and were very pleased. Didn't smell very good when we were preparing it but smelled great as it cooked for a while. Will definitely make this again.

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JASON_DONNA

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Reviewed: Oct. 21, 2003

Okay, but not great. Did not have the orange flavor I was expecting.

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LISAKAI

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Reviewed: Sep. 20, 2003

Very good, very simple, very inexpensive! Everyone loved it. I used thighs and followed the recipe exactly. This is a keeper!!

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Aug. 18, 2003

One word - YUM! Not an 'orange-y' taste, but the juice and soup mix give it a nice tang. Didn't have soy on hand so used a splash of teriyaki instead and was very tasty. I think next time I will use a garlic clove instead of powder also. Sauce was fine for me, but if you were to serve it over pasta I would see the need to thicken it a bit. Chicken came out crisp skinned and juicy fleshed. Definately will make again!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Aug. 14, 2003

My husband and I loved this! I let this marinate in the fridge overnight and mistakenly baked it the first 45 minutes with foil on. I took the foil off the last 45 minutes and my sauce turned out perfect; so, I think I will cook it this way "intentionally" next time. Very easy. Very good.

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KayT28

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Jun. 8, 2003

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.

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Wonder Wanda

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Reviewed: May 19, 2003

This recipe is great! My husband and son loved it. Took another viewer's advice and added 1 tbl sugar during cooking and 1/2 tbl cornstarch with a little water at the end to make the sauce thicker. Definitely will make again.

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florence

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Reviewed: May 1, 2003

We didn't have pure orange juice on hand so i used 5 alive citrus. I also used roasted garlic instead of powder. It turned out great especially when u leave the chicken in long enough to let the sauce thicken. This is great accompanied with pasta as the sauce goes well with it. I do think i will add about 1/2 tsp of sugar into the sauce next time just to sweeten it up a bit. Otherwise sooooo easy and very tasty.

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COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Apr. 28, 2003

Easy and yummy! Have all ingredients on hand, usually. I used 6 boneless breasts (small) & basted every 20 minutes. The last 20 minutes of baking, the sauce thickens up nicely.

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Apr. 21, 2003

was OK, didnt taste like orange to me at all. probly wont make this again

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SMILEJENNA

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Hillsboro, Oregon, USA

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Bev's Orange Chicken

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