Reviewed: May 23, 2012

Easy and fast. We liked it. 5-ounce frozen boneless/skinless chicken breasts were DONE in 30 minutes in the convection oven. Marinated at 15 minutes. Used a whole orange for juice and added the zest. It was yummy. We'll make it again. Thanks for the recipe.

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Reviewer:

RV Living

Reviewed: Jan. 30, 2012

A bit bland for me..I have had more flavorful orange chicken.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Jan. 29, 2012

Good, but could use more intense flavors. Try fresh ginger & garlic with orange zest added to the sauce ~ and mandarin oranges.

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Reviewer:

woodfairie

Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

Great recipe made it according to recipe except used chicken breasts. Would slice the breasts into smaller pieces. But the sauce was great and light. Easy great dish.

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Reviewer:

jerrijohnson

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Reviewed: Jan. 2, 2012

This was delicious with chicken and REALLY good with pork chops! I did the pork in the crockpot too.

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Reviewer:

Rho

Reviewed: Dec. 23, 2011

i would not recomond this this dish to any one the salty and sweet do not mix well in this dish i even added sugar to it and the taste was bad

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Reviewer:

bobbie

Cooking Level: Intermediate

Reviewed: Nov. 5, 2011

Doubled the sauce recipe, but really didn't need to. There was too much sauce for the chicken and I had to remove the sauce and try to reduce it. Good flavor over rice. Added some chopped ginger and chopped garlic.

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Nov. 1, 2011

Simple and flavorful, will double the sauce next time as suggested.

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Reviewer:

Smitchak

Reviewed: Oct. 27, 2011

I did not marinate bc the recipe did not call for it. I was wrong. The chicken needs marinade. I put green beans & mushrooms in the baking dish w/ the chicken. WOW! The vegetables were GREAT! I think the chicken would be that good w/ marinade. The photo is before cooking.

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Reviewer:

BevKat

Cooking Level: Intermediate

Home Town: Port Hueneme, California, USA

Reviewed: Sep. 19, 2011

I made this tonight because I had a package of boneless chicken thighs and I didn't want to do the usual with them. To the original recipe, I added ginger, some jarred orange peel, and about a tablespoon of orange marmalade all-fruit. I cooked them upside down for 20 minutes, flipped them and cooked them for about another 15 minutes. When they were done, I thickened the sauce with a little cornstarch, added another tablespoon of the orange marmalade, and poured it over the chicken and brown rice. I served broccoli florets (Asian theme) with it. I will definitely make it again, but I will add fresh orange zest to the sauce before I serve it to up the orange flavor.

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